Almond blossoms remind me of snow. Soft, delicate and pale, they bloom for a spell and then fall gracefully from the almond trees, creating a magnificent carpet of petals in the orchards.
These light and chewy biscuits are inspired by the almond blossoms currently blooming all over Australia’s almond orchards at the moment.
They are made with only four ingredients — almonds, eggs, coconut and sugar — and are both gluten and dairy-free. I find commercially made biscuits are often too sweet so I’ve deliberately kept the sugar quantity low in these – you really don’t need a lot of sugar as the dried coconut has a lovely natural sweetness and flavour.
If you want to make them more special you could melt 80 grams of dark chocolate and decorate them with chocolate stripes or by dipping one end of the biscuit into the chocolate. But they are very good just as they are.
These Chewy Coconut and Almond Biscuits are great straight out of the oven or enjoyed as part of a morning or afternoon tea. These are best served on the day that they are made but can be kept in air-tight container for up to three days. Enjoy!
- 4 egg whites
- ⅓ cup caster sugar
- 2 cups desiccated coconut
- 1 cup flaked almonds
- Preheat oven to 180 degrees Celsius and
- Beat egg whites with an electric mixer until soft peaks form.
- Add sugar and then beat again until stiff.
- Add coconut and almonds and fold in, making sure to combine the mixture thoroughly with a light hand.
- Using a dessert spoon, create 12 small circular mounds on the baking tray, smoothing over the edge and sides.
- Bake for 16 minutes until lightly brown.
- Remove trays from oven and leave biscuits to cool on the trays.
- Store in an air-tight container.