Almond and coconut biscuits

These melt-in-the-mouth biscuits are gluten-free and perfect after dinner with an espresso (with or without a shot of grappa!).

Makes about 18 biscuits • Preparation: 10 minutes Baking time: 15–20 minutes • Oven temperature: 160°C

• 500ml almond flour • 125ml desiccated coconut • 250ml castor sugar • 3 small egg whites, whisked

• zest of 1 large orange • 3ml orange blossom water • extra sugar, for rolling the biscuits

1 Preheat the oven. Mix the almond flour, coconut and castor sugar. Beat the egg whites, orange peel and orange water together until soft peaks form, then mix into the dry ingredients to form a soft dough.

2 Line a baking tray with baking paper. Scoop out teaspoons of dough, roll into small balls with slightly damp hands, dip the biscuits in the sugar and arrange on the baking tray. Leave sufficient space between the biscuits for them to spread while baking. Bake for about 15–20 minutes or until the biscuits are light brown, with lovely cracks. Allow to cool (the soft biscuits will harden) and store in an airtight container. >>