Traditional Italian Gluten-Free Almond Biscuits

To prevent deflating the egg whites while making traditional Italian gluten-free almond biscuits, ensure you mix the ingredients gently after adding the sifted almond flour, almond extract, and vanilla extract. Avoid excessive stirring, as this can cause the egg whites to lose their airy texture.

If you need a substitution for almond flour in gluten-free almond biscuits, you can try using finely ground hazelnut flour or sunflower seed flour. Keep in mind that these alternatives may slightly alter the flavor and texture of the biscuits, but they can still yield delicious results.

To keep your leftover gluten-free almond biscuits fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Traditional Italian gluten-free almond biscuits pair wonderfully with a cup of espresso or a glass of almond milk. You can also serve them alongside fresh fruit, such as berries, or with a dollop of whipped cream for an extra treat.

Yes, you can make traditional Italian gluten-free almond biscuits vegan by substituting the egg whites with aquafaba (the liquid from canned chickpeas). Use about 3 tablespoons of aquafaba to replace the two egg whites, and whip it until it reaches a similar foamy consistency before proceeding with the recipe.