These little bites of heaven are traditionally made with apricot kernels or bitter almond paste. We have tweaked the recipe just a little with the addition of almond extract, so they are not as bitter as the originals but as they are chewy on the inside and crispy on the outside you might have a little trouble stopping at just one!
Ingredients
- 3 egg whites
- 2 1/4 cups (260g) almond meal
- 3/4 cup (160g) caster sugar, plus extra for rolling
- 1 tsp almond essence
- Pure icing sugar for rolling
Method
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Step 1Preheat oven to 170°C/150°C fan forced. Line 2 x baking trays with baking paper.
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Step 2Beat egg whites in the bowl of an electric mixer fitted with a balloon whisk to firm peaks. Add the almond meal, sugar and almond essence and beat to for a thick paste.
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Step 3Spread some caster sugar on a plate and spread icing sugar on a second plate.
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Step 4Take heaped teaspoons of mixture and roll into balls. Then roll each in caster sugar, then icing sugar and place on prepared trays. Flatten slightly with fingertips.
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Step 5Bake for 15-18 minutes or until the tops are cracked and the bottoms are just golden. Cool on the trays before transfer to a wire rack to cool completely.
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