Apricot Amaretti Biscuits Recipe

This soft macaroon style tray bake is great served as a pudding or just with afternoon tea. What’s more, it is free from wheat, gluten, sugar and dairy products, yet high in essential fats and low GI – for guilt-free nibbling. You could also substitute pears or plums for the apricots, or omit them entirely. Makes enough to fit one medium sized baking tray.


300g ground almonds
200g Naturally Sweet Xylitol
100g cornflour
6 tsp almond extract (not artificial almond flavour)
4 organic, free range eggs
1 can of apricot halves in unsweetened fruit juice (or fresh apricots in season), drained
3 good handfuls of flaked almonds


Preheat oven to 180C and line a baking tray.
Combine the ground almonds, xylitol, cornflour, almond extract and eggs and mix thoroughly until smooth. Spoon into a lined baking tray and smooth out.
Lightly press the apricot halves evenly into the base then sprinkle the flaked almonds on top.
Bake for around 20-25 minutes, until the top is light golden (check after 20 minutes).

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