Almond biscuits

Cool them completely, then keep them in an airtight tin or container at room temperature. Store soft, chewy biscuits separately from crisp ones, as their moisture can soften the crisp biscuits.

Yes. Freeze them in a sealed container with baking paper between layers, then thaw at room temperature while still covered to limit condensation. For a crisper finish, warm them briefly in a low oven and let them cool.

Their nutty sweetness pairs well with coffee, tea and unsweetened hot chocolate. Serve crisp ones alongside fruit or a scoop of ice cream, or crumble them over yoghurt.

Usually, if the recipe calls for crushed biscuits in a crumble or layered dessert. Almond biscuits may be less intensely almond-flavoured and sweeter or richer than amaretti, so taste the crumbs before adding extra sugar.

Almond macaroons have more fibre: 8 g per 100 g, compared with 4.5 g in almond biscuits. They also have less energy, at 399 kcal per 100 g versus 539 kcal.

They contain almonds, and may also contain other allergens such as wheat, egg or milk. For young children, avoid whole or hard chunks of nuts and offer only a soft, age-appropriate texture while they are seated and supervised.