Ingredients
Check off ingredients as you go
Makes about 20
- 250 g (2½ cups) almond flour
- 130 g (⅔ cup) granulated sugar (or kosher for Passover powdered sugar)
- 1 pinch salt
- 2 whole large eggs + 1 yolk (or 3 small eggs)
- 1 Tbsp orange juice or a little orange zest
- 2 drops bitter almond extract
- 1/2 capful orange blossom water (about 1/2 tsp)
- Sliced almonds (optional, for decorating)
These little almond petits fours are soft and melting, with no gluten and no flour, which makes them perfect for Passover.
- In a large bowl, mix the almond flour, sugar and pinch of salt. Add the eggs, almond extract, orange blossom water and zest (or orange juice), then mix until you have a smooth dough. Let it rest for 30 minutes in the refrigerator (important for both flavor and texture).
- Preheat the oven to 170°C (340°F), conventional (no fan). Shape into balls (about a heaping teaspoon each) and set them in paper liners on a baking sheet. Sprinkle with sliced almonds to decorate if you like.
- Bake in the middle of the oven for 12-15 minutes at 170°C (340°F) (keep an eye on them, they cook fast!). Let cool, then store in a tightly closed container so they stay soft.
You can find more Passover recipes here.
Tips and variations
Let the dough rest for about 30 minutes, at room temperature, before spooning it into the paper liners. This lets the flavors develop and makes the dough slightly less sticky (because the almond mixture keeps absorbing moisture).
Guizadas bake very quickly and firm up as they cool, so it’s important to make sure they stay just lightly golden; otherwise they’ll be harder and therefore really not as good.
They keep very well for several days in an airtight container.