Venetian Dishes
buscuits, cookie, almond, almond flour, almond meal, gluten-free, lactose free, milk free


  • Portions: 6/8
  • Time: 40 min
  • Difficulty: medium
  • Ingredients
70 g of egg whites (1 egg white is about 25 grams)
190 g of caster sugar
250 g of almond meal
Icing sugar

I made some delicious biscuits: I learned this recipe when I attended a gluten-free pastry class at Bread Ahead in London last August.
It was a challenging lesson, because despite knowing how to speak and understand English, it was very hard to keep concentration high for hours: my classmates came from all over the world so none of us spoke very British English, you can imagine.

But in short, let's go back to the biscuits: very few ingredients are needed but they must be of high quality for an optimal result. As for the almonds, which are the largest part of the recipe, they really need to be tasty, rich and deliciously scented: I received some of the products from Aminuè, a company from Puglia, as a gift and I immediately used the almond flour that as soon as you open the bag you immediately understand its quality and taste.
If you would like to try their products, Aminuè's friends have given me a 10% discount code for you and me: just write LIDIA at the time of payment.

The online shop is here:

Theirs is a zero kilometer product, which does not undergo long transport processes as it is directly processed in the company from the countryside.
The Apulian almond is richer in precious nutrients such as proteins, vitamin E, calcium, magnesium, phosphorus.
They do not use preservatives and other additives during processing.
Preheat the oven to 180° if static, 160°C if ventilated.
In a large bowl, whip the egg whites until stiff, then slowly add the caster sugar, always whisking, until you get firm snow.
Add the ground almonds and mix.
Form the dough into balls weighing 25-30 g each.
Roll the balls in the icing sugar, covering the entire surface well.
Place on a baking tray and bake for 20 minutes.
Leave to cool completely before moving them from the pan, otherwise they will break.