This recipe is adapted from a Golden Coconut Pyramids recipe in my very old Dairy Book of Home Cookery (see my About Page for more info). I was making meringues for a special Easter recipe I’m developing, and the Coconut Pyramids was right next to the meringues in the book and it caught my attention. I wanted to give it a go, but as I hadn’t planned on making them, I didn’t have enough desiccated coconut. Undeterred, I used ground almonds instead, just to see what would happen; and to my surprise, they were great. No longer like fluffy coconut domes, the texture was much closer and more like a biscuit. They have a biscotti-like flavour, but much crumblier, and once smothered in chocolate they are unbelievably yummy and go great with coffee.
These biscuits are made with just 3 ingredients – eggs, sugar and ground almonds (+chocolate if you wish to decorate them like I have) so they are completely gluten-free, and super-easy to make.
So this recipe wasn’t planned, but sometimes, you’ve just got to be brave, throw caution to the wind and use what you have available to you, because sometimes it turns out surprisingly good!
Ready in 60 mins + cooling (30 mins prep, 25 mins bake, 5 mins decorate) – makes around 15 biscuits.
- 2 free range eggs
- 200g of ground almonds
- 125g of caster sugar
- 200g of chocolate (I used dark)
- A handful of flaked almonds
- Beat eggs together, well, in a bowl.
- Stir in the ground almonds and sugar.
- Leave to stand for 20 mins.
- Preheat oven to 180c / 160c fan / gas mark 4.
- Line a baking tray with baking paper.
- Dip your hands into cold water and shape the mixture into about 15 finger biscuits with your hands.
- Bake in the centre of the oven for 25 mins, or until pale gold.
- Remove from oven and allow to cool completely.
- Melt the chocolate over a bain marie, or in the microwave at 30 second intervals, stirring in between to ensure the chocolate doesn’t burn.
- Spread the chocolate evenly over the top of each biscuit and sprinkle the flaked almonds on top.
- Allow to set completely, then store in an air-tight container.
If you like this recipe, you may also like these gluten-free recipes: