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Amondi Cookies Recipe

This gluten free and dairy free recipe is our adapted version of Italian amaretti taken from our first book, Honeybuns Gluten free Baking.

Whilst writing the book we fell in love with a few more naturally gluten free ingredients such as flax seeds (linseed) and sorghum flour. Both work really well with ground almonds – they add lightness and help to balance the oiliness of the nuts – so we’ve adapted our usual Amondi to include ground flax seeds. If you don't fancy making them yourself, you can buy our award-winning Amondi cookies in our online shop.

Gluten free Amondi cookies on baking tray

makes: 14 cookies

health: gluten free, dairy free, lactose free

cook: 15–18 minutes

store: 7 days in airtight container. Freeze well

compost: eggshell

Ingredients

4 egg whites

400 g/14 oz/4 cups ground almonds

280 g/10 oz/generous 1¼ cups granulated sugar

50 g/1¾ oz/5 tbsp ground brown flax seeds (linseed)

1 tsp orange oil

finely grated zest of 2 oranges

4 tbsp icing (confectioners’) sugar

14 whole almonds

Preheat the oven to 180°C/350°F/Gas 4. Cut a piece of baking parchment to line the bottom of a large baking sheet.

Put the egg whites into a large clean mixing bowl and whisk with an electric mixer until they form stiff peaks. Add the ground almonds, sugar, flax seeds, orange oil and orange zest and beat using an electric mixer at low speed until you have a sticky dough.

Dust your hands with icing sugar and divide the dough into 14 equal portions. Roll into balls and roll these in the icing sugar, then place on the baking sheet. The cookies will spread as they bake, so make sure you leave plenty of space between them. Using the palms of your hands, squash each cookie to a disc about 1 cm/½ in thick. Place a whole almond in the centre of each cookie and push it in gently.

Bake for 15–18 minutes, until light golden on top and mid-golden underneath: use a fish slice to check the bottom of a cookie after 15 minutes. Leave on the baking sheet for 5–10 minutes, then transfer to a cooling rack. When cold, Amondi should be firm and chewy, but not hard.

Honeybuns gluten free baking book front cover

Taken from Honeybuns Gluten-Free Baking by Emma Goss-Custard, published by Pavilion. Recipe photography Cristian Barnett. For further information about this and other recipes from our book, do take a look at our Book FAQ's.  

If you'd like to try another recipe from our baking book, try our Snowy Hills recipe here.

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