Ingredients:
• Preheat the oven to 180°C/ 350°F/Gas mark
• Put the almonds in a mortar, and add 100g/4oz of the sugar little by little, pounding constantly with the pestle.
• Beat the egg whites until stiff. Fold in the remaining sugar, and add the almonds.
• Cut ribbons of greaseproof paper 5cm/2in wide, and put on a baking tray. Spoon teaspoonfuls of the mixture on, about 2cm/3⁄4in apart. Sprinkle with sugar and bake for 20 minutes.
• Allow to cool slightly, then lift off the greaseproof paper and cool on a wire rack. Serve with espresso coffee at the end of a meal.
- 300g/11oz blanched almonds
- 300g/11oz caster sugar
- 5 egg whites
• Preheat the oven to 180°C/ 350°F/Gas mark
• Put the almonds in a mortar, and add 100g/4oz of the sugar little by little, pounding constantly with the pestle.
• Beat the egg whites until stiff. Fold in the remaining sugar, and add the almonds.
• Cut ribbons of greaseproof paper 5cm/2in wide, and put on a baking tray. Spoon teaspoonfuls of the mixture on, about 2cm/3⁄4in apart. Sprinkle with sugar and bake for 20 minutes.
• Allow to cool slightly, then lift off the greaseproof paper and cool on a wire rack. Serve with espresso coffee at the end of a meal.
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