Paste di Mandorla (Almond Biscuits)

Ingredients

• 2 egg whites
• 200g caster sugar
• a few spoonfuls of icing sugar (for coating)
• 400g almond meal
• 1 teaspoon of almond essence
• 1 teaspoon of honey (preferably orange honey)
• 1 tablespoon of lemon juice
• half a teaspoon of baking powder
• half a teaspoon of sodium bicarbonate
• 1 teaspoon of vanilla paste
• pinch of salt

Preparation

1. Whisk the egg whites until stiff
2. Add the lemon juice, the honey, the vanilla paste and the almond essence.
3. Whisk vigorously. The mixture will become much softer, but it should still be fluffy.
4. Add the caster sugar, the baking power, the sodium bicarbonate and the salt.
5. Whisk vigorously.
6. Add the almond meal.
7. No more whisking. This time use a spoon to mix everything. The result should be a soft and somewhat loose cookie dough that will hold whatever shape you want to give it.
8. Make small balls of about 4cm and roll them in the icing sugar. Then shape them however you like and put on a baking tray lined with baking paper (no need to grease it up).

Cooking


Bake at 180'C for 15 mins. The aim is to make thick cookies that are somewhat crunchy outside and soft and sligthly chewy on the inside, so bear in mind that any shape less than 2cm thick will cook quickly and get crunchy quickly.

After baking, you can use any leftover icing sugar to dust the lot, or you can just enjoy them 'au naturel'.


Enjoy!
M.