These cookies are good for using up spare egg whites! Recipe from my 'Great Big Cookie Book'.
115g blanched almonds, toasted
165g caster sugar
2 egg whites
1/2 tsp almond essence
icing sugar for dusting
Oven on to 180 deg C. Toast almonds by spreading on baking paper lined tray in oven for about 10mins. Reserve 12 for decorating. Grind with the sugar in a food processor. Add almond essence and enough egg white until a soft dough is formed. Roll into walnut-sized balls and flatten slightly then press an almond onto each. Dust with icing sugar. Bake on lined tray for about 10-12 mins. Cool slightly then peel off paper and cool on rack.
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ReplyDeleteYum! And nice easy recipe too.
ReplyDeleteYes, and I have made them a few times lately - they get eaten very quickly in this house!!
ReplyDeleteNow I came over to your blog for some sensible veggie growing advice, and you just have to tempt me away from the garden and into the kitchen! It's such a dark, cold February here that some sweet indulgences are just what I need! Thanks!
ReplyDeleteYes Matron, you'll be needing something to brighten your days - I hear the weather is still pretty miserable over there!
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