These are even more delicious than I thought they’d be… super nutty with a hint of citrus. And with less than 330kJ (that’s less than 80cal for those still using calories) you can have two with your cuppa.
Almonds are a favourite snack of mine, I especially love dry roasted almonds as the roasting brings out the flavour even more. I stash my almonds in the freezer to keep the fats from oxidising (going rancid), it keeps them crunchier too. I’m also less likely to over indulge if they’re not in front of me everytime of open the pantry, 30g (around a handful) is a perfect serve. If you do store your almonds in the freezer/fridge, let them return to room temperature before eating them so you get the full flavour hit.
This is a recipe I’ve had for years but just not got around to trying, it’s originally from the Almond Board of Australia.
1/2 cup margarine, softened
1/4 cup sugar
1 egg, separated
1 tbsp grated orange peel
1 tsp grated lemon peel
1 tsp lemon juice
1 cup flour
1 cup ground almonds
1 cup finely chopped almonds
Whole almonds to decorate
Cream butter and sugar
Beat in yolk, orange and lemon peel and lemon juice
Mix in flour, ground almonds. Mix until blended
Form into small balls
Beat egg white with a fork until frothy
Dip balls into egg white then in the chopped almonds
Place on baking tray
Press whole almonds on top if you wish
Bake for 10 minutes on 180 degrees celcius
Optional: once cooled you can also dip one side of the almond bite in melted chocolate and leave to set.
Nutritional profile (per bite): recipe makes about 36 bites
Energy – 328kJ (78cal)
Protein – 1.8g
Total Fat – 5.8g
Sat Fat – 0.8g
Carbs – 4.6g
Sugar 0 1.7g
Fibre – 0.8g
Sodium – 28mg