- makes 25-30 serves
- preparation 20 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 250 g (9 oz) caster sugar
- 2 egg whites
- 140 g (5 oz) plain flour
- 180 g (6 oz) whole roasted almonds, halved
- ½ tsp pure vanilla essence
- a little icing sugar, for dusting
Chilling time 1 hour
Instructions
In a bowl, combine the sugar with the egg whites and whisk until creamy white. Mix in the flour, almonds and vanilla essence until just combined. Form the dough into a ball, flatten it to about 2 cm and refrigerate for an hour.
Roll the dough out to 1 cm thickness (do this between two layers of baking paper) and cut into 8 cm-wide strips, then each strip into 2 cm pieces. Place the biscuits on a greased biscuit tray – no matter if the biscuits have different shapes.
Preheat the oven to 200°C (400°F/Gas 6).
Bake the biscuits in the oven for about 8 minutes or until done. When cold, dust them with icing sugar.
They’re nice served with fresh seasonal fruits, especially peaches, apricots and raspberries. I also like them with baked figs.
Photography by Benito Martin
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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