easyTime:<30 minsMakes:18
Soft and chewy almond pasticcini are well loved – and with good reason. They’re incredibly moreish and simple to make. They’re also gluten free and a great way to use up egg whites.
While often made using just almonds,I’ve added some dark chocolate,coffee and a little lemon. Topped with a piece of chocolate,they’re the perfect afternoon treat.
The baking time determines the chewiness of the biscuit. For me,12-13 minutes is the sweet spot (chewy but with a little bite). Reduce by a few minutes for a softer texture or increase by a few minutes for a firmer biscuit.