Chewy almond macaroon biscuits

Rustle up these easy almond cookies. Popular for Passover, they’re dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

  • Prep:20 mins
    Cook:20 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 87
  • fat 5g
  • saturates 0.4g
  • carbs 8g
  • sugars 0g
  • fibre 0.2g
  • protein 3g
  • salt 0.02g


  • 225g ground almonds
  • 120g caster sugar
  • 2 egg whites
  • 20 blanched almonds (optional)
  • 1 tbsp ground cinnamon
  • 4 tbsp icing sugar


  1. Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.

  2. In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well – it will form a slightly sticky mixture but should hold its shape.

  3. Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms – it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.

  4. Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.

  5. To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins – you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

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