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1 Italian Almond Biscuits

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Italian Almond Biscuits

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Ingredients

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  • 500 g almond meal
  • 200 g caster suger
  • 3 eggs
  • 1 tablespoon Lemon Butter
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon Bi Carb Soda
  • 50 g icing sugar
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  • 6
    38min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

  1. Preheat oven to 180 C. Line baking trays with baking paper.

    Place all ingredients into bowl expect for icing sugar. Mix on Dough mode for 30sec . Scrap down and Dough mode 10secs.

    Place mixture onto a Thermomat and split mixture into 4 portions. Roll one portion into a log and cut into 2cm pieces. Roll each piece into the icing sugar to coat shape them by pinching them at the top. Repeat with other portions. Place on prepared trays allowing room for them to spread.

    Bake for 6-8mins. Allow to cool completely on trays.

10

Accessories you need

11

Tip

Make your own almond meal by using blanched almonds and milling them on speed 9 for 10 sec.

 

Make you own lemon butter from Basic Cookbook recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Easy to make and simply delicious - thanks for the...

    Submitted by lorelle_s on 19. April 2020 - 14:01.

    Easy to make and simply delicious - thanks for the recipe

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  • Really tasty biscuits, they were a hit.

    Submitted by Nina B on 31. July 2019 - 12:29.

    Really tasty biscuits, they were a hit.

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  • A really special biscuit..great for Christmas

    Submitted by MargieM on 27. December 2018 - 16:35.

    A really special biscuit..great for Christmas

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  • Wonderfull recipe added to favourites

    Submitted by Debbiemaree on 27. June 2017 - 19:37.

    Wonderfull recipe added to favourites

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  • VERY TASY but my mix seemed

    Submitted by mopepe on 23. October 2016 - 12:17.

    VERY TASY but my mix seemed to wet to roll so put  teapsoons full on tray and sifted icing sugar onto them same result except they are flat

    will make them again as they are hubby approved

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  • Made these thia morning and

    Submitted by SarahRusso on 1. October 2016 - 11:50.

    Made these thia morning and the family loved them.

    thanks for sharing

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  • Being Italian its exactly the

    Submitted by elly058 on 20. June 2016 - 15:49.

    Being Italian its exactly the way my dad used to make 

    Very delicious 

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  • perfect!

    Submitted by natalotto on 6. June 2016 - 14:13.

    tmrc_emoticons.) perfect!

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  • my first attempt at thermo

    Submitted by Lady snapdragon on 31. May 2016 - 22:06.

    my first attempt at thermo biscuits and very happy with them.  I put the other three portions in the freezer to make another time.  I hope the mixture thaws ok. 

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  • Lovely and fast recipe. Found

    Submitted by VanessaR on 30. March 2016 - 17:59.

    Lovely and fast recipe. Found the almond was a very subtle taste which I liked.

    Only thing I think needs to be added in the steps is how thick the log should be before cutting into 2cm pieces. I just guessed and they turned out ok, but I'm not a great baker (thermi is changing that

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  • These are really lovely!! So

    Submitted by lu and thermo on 27. April 2015 - 22:54.

    These are really lovely!! So easy and they last really well in an airtight container.

    The original recipe for amaretti, coming from an Italian background, uses only the egg white. I love here that you use the whole egg, don't have to then try to use the yolk for something else.

    I only had almond meal with skins so mine came out a light brown but still taste amazing!

    Thanks for the recipe!

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  • THESE ARE SO GOOD. You have

    Submitted by BernieT.sweets on 29. March 2015 - 11:01.

    THESE ARE SO GOOD.

    You have to give these a go. I didnt do the whole divide the mixture in 4 portions then roll into logs etc.

    I just got roughly 2 teasp of mixture (what I thought to be a good enough size) & then rolled into ball in the icing sugar etc. They are so soft, moist, yummy & now a fav recipe of mine. They look amazing just like you would buy from a shop but these are so much better. Will be making this quite a bit.

     

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  • Wonderful, so simple and

    Submitted by Stoney's girl on 13. March 2015 - 15:07.

    Wonderful, so simple and exquisite 

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