Limoncello biscuits

Recipe by Smeg Chef Elke Travers

Makes 40-50

With the fan forced function – heat from the rear and the fan – it is possible to cook multiple trays of perfectly cooked biscuits at the same time.  Serve these sweet Italian biscuits with coffee, tea or a glass of Limoncello.

3 egg whites

300g (1½ cups) sugar

360g (3 cups) almond meal

1 teaspoon vanilla paste

60ml Limoncello

2 tablespoons caster sugar, for rolling

2 tablespoons Icing sugar, for rolling

Set oven to fan forced and pre-heat to 170⁰C. Line three baking trays with baking paper.

Place eggs whites in the bowl of a Smeg stand mixer with the whisk attached. Whisk for 3 minutes until soft peaks. Add sugar gradually, whisking until sugar dissolves. Fold through almond meal, vanilla and Limoncello.

Spoon dessertspoons of mix onto prepared trays and bake for 15 minutes or until just golden.

Combine caster sugar and icing sugar.  Roll warm biscuits in sugar mixture, allow to cool.  

Recipe created with the Smeg Classic Thermoseal Oven.