This recipe comes from our lovely friends at Honeybuns Bakery, from their Gluten Free Baking cookbook.

Makes: 14 cookies

Health: Gluten Free & Dairy Free.

Cook: 15-18 minutes

Store: For 7 days in airtight container. Freeze well.


  • 4 egg whites
  • 400 g/14 oz/4 cups ground almonds
  • 280 g/10 oz/generous 1 ¼ cups granulated sugar
  • 50 g/1 ¾ oz/5 tbsp ground brown flax seeds (linseed)
  • 1 tsp orange oil
  • finely grated zest of 2 oranges
  • 4 tbsp icing sugar
  • 14 whole almonds


Preheat 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 about 1 cm/ ½ inch thick. Place a whole almond in the whole center of each cookie and push it gently in.

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.