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Almendrados

Australian Gourmet Traveller Spanish biscuit recipe for almendrados.

By Emma Knowles & Lisa Featherby
  • Serves 50
  • 15 mins preparation
  • 40 mins cooking plus cooling
Almendrados
Almendrados

These light and airy lemon and almond biscuits have a lovely crunchy exterior with a soft, chewy inside.

Ingredients

  • 320 gm whole blanched almonds
  • 3 eggwhites, at room temperature
  • 220 gm (1 cup) caster sugar
  • ½ a lemon, finely grated rind only
  • ½ tsp cornflour
  • To decorate: whole natural almonds

Method

Main
  • 1
    Preheat oven to 150C. Spread blanched almonds on an oven tray, toast until golden and fragrant (6-8 minutes). Cool, finely grind in a food processor, set aside.
  • 2
    Whisk eggwhites in an electric mixer until soft peaks form, gradually add sugar, whisking continuously to incorporate, until all sugar is added and meringue is smooth and glossy (3-5 minutes). Fold in lemon rind, toasted almonds and cornflour.
  • 3
    Increase oven to 180C. Shape mixture with a teaspoon into 3cm mounds, place on a baking tray lined with baking paper, add a natural almond in the centre of each and bake in batches until puffed and starting to crack (8-10 minutes), then cool on tray. Almendrados will keep, stored in an airtight container, for about a week.
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  • Author: Emma Knowles & Lisa Featherby