oil for greasing if used
3/8 cup (2 oz) 50 g almonds, walnuts or hazelnuts (filberts)
7/8 cup (100 g) icing sugar (confectioners sugar)
2 egg whites
a few drops almond or vanilla essence
3/8 cup (2 oz) 50 g almonds, walnuts or hazelnuts (filberts)
7/8 cup (100 g) icing sugar (confectioners sugar)
2 egg whites
a few drops almond or vanilla essence
method
1. Line a baking sheet with oiled greaseproof paper, rice paper or vegetable parchment.
2. Blanch the nuts, and chop them finely.
3. Sift the icing sugar into a bowl.
4. Add the egg whites and stand the bowl over a pan of hot water.
5. Whisk the mixture until it clings stiffly to the whisk.
6. Add a few drops of flavouring and stir in the nuts.
7. Put in small rough heaps on the baking sheet. Bake in a cool oven, 150°C, Gas 2, for 20-30 minutes, until crisp outside, soft inside, and slightly coloured.
2. Blanch the nuts, and chop them finely.
3. Sift the icing sugar into a bowl.
4. Add the egg whites and stand the bowl over a pan of hot water.
5. Whisk the mixture until it clings stiffly to the whisk.
6. Add a few drops of flavouring and stir in the nuts.
7. Put in small rough heaps on the baking sheet. Bake in a cool oven, 150°C, Gas 2, for 20-30 minutes, until crisp outside, soft inside, and slightly coloured.
serving amount
makes 10-12
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