In theory these will last four days. It's not often put to the test.
- 150 g roasted almonds
- 150 g dark brown sugar
- ¼ tsp freshly grated or ground nutmeg
- 20 g unsalted butter
- 1 egg white
- 2 tbsp self-raising flour
- 2 tbsp icing sugar
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.
Cooling time allow to cool completely
Pulse half the nuts in a food processor until fine and meal-like. Pop them into a small saucepan. Pulse the remaining nuts a few times to make coarsely crushed nuts and add to the same pan as the meal. Add sugar, a large pinch of salt, the nutmeg, butter and egg white. Place over low heat and cook, stirring, for 1 minute or until butter just starts to melt. Cool completely.
Preheat oven to 160°C. Fold in flour until combined, then roll 2 tsp mixture into 20 balls. Roll in icing sugar to dust and place on 2 oven trays lined with baking paper 6cm apart; they’ll spread a lot as they cook. Bake, swapping trays halfway, for 15 minutes or until starting to change colour.
Cool completely on trays and store in an airtight container for up to 4 days.
Photography Alan Benson