2 egg whites
1 cup ground almonds
1 cup caster sugar
2 tablespoons ground rice
1 teaspoon almond essence
4 tablespoons blanched almonds, split
extra egg white
1 cup ground almonds
1 cup caster sugar
2 tablespoons ground rice
1 teaspoon almond essence
4 tablespoons blanched almonds, split
extra egg white
method
1. Grease and cover three baking trays with rice paper.
2. Whisk the egg whites until fairly stiff, stir in the ground almonds, caster sugar, ground rice and almond essence.
3. Using a large plain pipe, pipe mixture on to the prepared baking trays, leaving space between each biscuit to allow them to spread.
4. Place a split almond on each biscuit and brush with egg white.
5. Bake in a slow oven 150-160°C (300-325°F) for 12 to 15 minutes until pale golden. Cool on a wire rack.
2. Whisk the egg whites until fairly stiff, stir in the ground almonds, caster sugar, ground rice and almond essence.
3. Using a large plain pipe, pipe mixture on to the prepared baking trays, leaving space between each biscuit to allow them to spread.
4. Place a split almond on each biscuit and brush with egg white.
5. Bake in a slow oven 150-160°C (300-325°F) for 12 to 15 minutes until pale golden. Cool on a wire rack.
serving amount
yield: 50
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
