Easy almond biscuits – soft or crunchy

These biscuits are super easy to make. Almond flour is the predominant dry ingredient, but an addition of a minuscule amount of coconut flour gives biscuits that extra support in texture. It allows to bake them in either soft or crunchy variety. The dry and crunchy version can be stored indefinitely in an air tight container.

Ingredients:

35-45 biscuits, depending on their size, two trays

2 large eggs, 105-110g without shell
50g sugar, caster or regular
10g vanilla sugar
100g almond flour, sifted
10g coconut flour, sifted
2g baking powder

Important : Make sure that coconut flour is measured correctly. Variation of even 2-3 grams will change the texture of the batter significantly.

Preparation:

preheat oven to 170C fan forced regime
whisk eggs with a pinch of sea salt
add sugar, vanilla sugar and whisk until triples in volume (4-5 minutes)
mix dry ingredients, almond, coconut flour and baking powder
put dry mixture through a sieve
add dry ingredients to whisked eggs
mix until fully combined on the lowest mixer speed or manually with a whisk
let the batter rest for 3-5 minutes
transfer batter into a piping bag
cut the tip off and pipe batter on a lined tray, use baking paper or better silicone mat as lining
bake for 12-15 minutes (I needed 12 minutes in my oven)
let biscuits rest for 3-5 minutes, peel them from the lining
you can peel them off immediately form silicone lining
for dry and crunchy biscuits, place baked biscuits on a wire rack and return to warm oven
let them completely cool and dry out in the oven

We like our biscuits dry and crunchy, they practically melt in your mouth. Their ability to be stored indefinitely retaining the same texture is a handy feature of these biscuits. It is very practical for homemade presents.