Sicilian almond biscuits

Sicilian almond biscuits
Sicilian almond biscuits Photo: Domino Postiglione

Regulars at George's for Men, a hairdresser in Bondi Junction, already know the work of our Homecook hero, Nella Modica. Every Christmas, Modica treats her husband George's customers to batches of her Sicilian almond biscuits.


500g almond meal

6 egg whites, beaten until stiff

300g white sugar

1 tbsp whisky

1 tsp vanilla essence

1 tsp almond essence

Icing sugar, to coat biscuits

Glazed cherries or whole almonds


Using your hands, mix all ingredients except icing sugar and cherries together in a bowl and rest for 1/2 an hour.

Preheat oven to 180C. Make small balls of about 3cm by rolling them between your palms, then lightly roll them in the icing sugar.

Place on trays lined with baking paper.

Gently press cherries or almonds into the top of the biscuits.

Cook until biscuits become lightly browned on top - about 10 minutes.

Remove from oven and allow to cool.

The biscuits can be stored in the fridge in a sealed container for up to one month.

Makes 30