Gluten-free Orange & Almond Biscuits
Recipe type: Cookies
Serves: About 20 biscuits
  • 2 cups ground almonds (almond meal)
  • 1 cup caster sugar (superfine sugar) - you may wish to reduce to 2/3rds cup
  • Finely grated rind of one large orange (or 2 small ones)
  • 2 egg whites, beaten to soft peaks
  • 1 heaped tablespoon honey, warmed
  • Optional: A few drops of orange blossom water
  • Icing Sugar (confectioner's sugar) to dust
  1. Preheat oven to 160°C. Line 2 baking trays with baking paper and dust with icing sugar.
  2. Add all ingredients into a large bowl and mix together with a large metal spoon - you will end up with a thick paste.
  3. Sieve a layer of icing sugar onto the work surface and roll small balls of the mixture (I weighed each at about 22 grams) in the icing sugar to coat well.
  4. Place each ball onto the baking paper, spaced well apart as they spread a little. Once you've filled the tray, press each ball just lightly with dry fingers (as the mixture is sticky, you might find it easier to dust your fingers with icing sugar before doing so).
  5. Bake for 15 — 18 minutes until they start to colour (the longer you leave them, the crunchier they will be) then cool on a wire rack.
  6. Once completely cooled, dust with extra icing sugar and store in an airtight container.
Recipe by The Kiwi Cook at