There is no flour in these; the structure comes from ground almonds and whisked egg white. The cracks on top are their signature: roll the dough in icing sugar before it goes into the oven and as it spreads the sugar layer cracks.
Ingredients
For the dough
For coating
Method
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Whisk the whites
Whisk the egg whites with the salt to stiff peaks.
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Add the sugar
Add the icing sugar a little at a time and keep whisking.
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Fold in the almonds
Fold in the ground almonds and the flavouring with a spatula.
-
Rest
Leave for 10 minutes; the mixture firms up enough to shape.
-
Shape
With wet hands, roll walnut-sized balls.
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Coat in sugar
Roll each ball in icing sugar and press an almond into the top.
-
Bake
Space them out on a tray and bake at 160 degrees for 25 minutes. The tops should crack, not brown.
Tips
- Whisk the whites well; they are the only thing raising the mixture.
- Do not skip the icing sugar coating, as the cracked surface comes from it.
- They are soft as they leave the oven and become crisp outside and soft inside as they cool. Do not overbake.
Nutrition
125
kcal
4 g
Protein
8 g
Fat
10 g
Carbs
9 g
Sugar
1 g
Fibre
Values are per serving and approximate.