A simple and delicious gluten-free biscuit, that can be enjoyed with your coffee.
INGREDIENTS (makes 20 biscuits)
1 large egg white at room temperature
pinch of salt
1/4 cup sugar
2 cups almond flour
1/2 cup slivered almonds
2 tbsp limoncello (or lemon juice)
Zest from 1 large lemon
Icing sugar to finish
METHOD
Preheat the oven to 160ºC and line two baking trays with baking paper.
In a bowl, place the egg white, a pinch of salt and with a hand mixer, beat the white for 2 minutes until soft peak.
Add the sugar whisk for 2 more minutes, until the mixture is light and glossy.
Add the almond flour, slivered almonds, limoncello, lemon zest and with a spatula stir until you will have a uniform dough.
Pinch a small amount of the dough and form small balls, about 3 cm in diameter.
Place them apart into the tray and with the back of a spoon, gently press them down.
Bake for about 30 minutes, until golden and brown. Make sure you rotate the tray halfway through the cooking to have an ever colour.
Let it cool off on a rack, then dust them with icing sugar.
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