Bird
March 10th, 2010, 12:53 PM
I make these almond cookies at Full Moon and New Moon (well, maybe not every time but as many as I can!)
2 large egg whites
pinch of salt
225g caster sugar
1/2 tsp vanilla extract
1 tsp almond essence
300g ground almonds
Icing sugar for dusting
1. Whisk egg whites and slt until stiff and dry. Gradually whisk in sugar until you reach a marshmallow consistency, then add vanilla extract and almond essence, and then mix in the ground almonds until you get quite a stiff paste.
2. Shape into either crescents (New Moon) or circles (Full Moon), dusting icing sugar over your hands if the mixture is a little sticky.
3. Lay on greased baking sheets and leave overnight, or for at least 8 hours.
4. Heat oven to 140 deg C (Gas Mark 1) and cook for 30 mins until slightly cracked. When cool, dust with icing sugar.
Keeps well in an airtight container for up to a week (although they're all gone in a couple of days in our house!)
2 large egg whites
pinch of salt
225g caster sugar
1/2 tsp vanilla extract
1 tsp almond essence
300g ground almonds
Icing sugar for dusting
1. Whisk egg whites and slt until stiff and dry. Gradually whisk in sugar until you reach a marshmallow consistency, then add vanilla extract and almond essence, and then mix in the ground almonds until you get quite a stiff paste.
2. Shape into either crescents (New Moon) or circles (Full Moon), dusting icing sugar over your hands if the mixture is a little sticky.
3. Lay on greased baking sheets and leave overnight, or for at least 8 hours.
4. Heat oven to 140 deg C (Gas Mark 1) and cook for 30 mins until slightly cracked. When cool, dust with icing sugar.
Keeps well in an airtight container for up to a week (although they're all gone in a couple of days in our house!)