Soft almond biscuits are a light Sicilian dessert, easy to prepare, excellent for tea time. I created this recipe while trying it, and it is quite similar to the recipe of hazelnut biscuits. I started with the idea of creating almond biscuits with the help of a pastry syringe (also known as sac à poche) and let them rest for about ten hours before cooking, then I gradually found myself in the kitchen with a compact dough, easily workable by hand, to be cooked after a couple of hours of rest.
I really liked the result I obtained, biscuits with crispy almonds outside and soft inside, to decorate at my pleasure (I used candied cherries, which I love very much, but nothing prevents you from replacing them or alternating them with almonds, hazelnuts and so on).
Now, let’s talk about the calories of almond biscuits, because after having cooked them and eaten three of them, I also reckoned how many calories each of them contained. Although they are made with just three ingredients, these cute biscuits are almost the most caloric food in nature if you count that just one apparently harmless and small biscuit contains about 120 calories (which can only increase depending the garnish you choose), a factor that can not be ignored if you decide to prepare and eat them.
To make almond biscuits, the first thing I suggest you to do is to start from peeled, whole, and good quality almonds.
You must chop up these and reduce them to a fine flour using a mincer. Whenever possible, I always prefer to start from the raw material rather than buying ready-made flour, because this guarantees me that I can choose the type of almonds I want to use and also the "grain" of the flour that I will use to make almond biscuits.
After you have done this, take care of the rest: grate the peel of half a strictly organic lemon, it will serve to flavor the biscuits giving it a delicious scent and taste and slightly soften the very sweet note, typical of this preparation.
If you want to put chocolate in your almond biscuits, we suggest you to use 100 grams of dark chocolate. After having taken the biscuits out of the oven, melt the chocolate (bain-marie) and dip them in it. Then take a wire rack and, after having dipped them, place them vertically until the dark chocolate has solidified.
Almond biscuits can be also prepared with two unmissable variations, after having tasted the original recipe:
Biscuits with almonds and chocolate: slightly spiced, to be served with a cup of tea;
Biscuits with coconut and almonds: small biscuits that can be quickly prepared, very friable, delicate, and in this case it is necessary to use the vanillin.