This recipe is a great recipe for using leftover egg whites from another recipe. I found the recipe on taste.com.au after finding myself with lots of egg whites and nothing to do with them. These are excellent served with coffee after a dinner party of eaten at any time of day. Be aware, they are moorish!
Hints & Tips
- This recipe roughly makes 48 biscuits.
- You can halve the quantity if you have less egg whites.
- You can replace Apricot Jam with Marmalade.
- Veg
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
- 400 grams Ground Almond (Almond Meal)
- 2 cups Caster Sugar
- 1 cup Plain Flour
- 1/2 cup Apricot Jam
- 6 Egg Whites, Room Temperature, Whisked
- 48 Blanched Almonds
Instructions
- Preheat oven to 160 degrees Celsius.
- Line 2 baking trays with non-stick baking paper.
- Place ground almonds, sugar and flour into a bowl. Stir to combine.
- Add jam and egg whites, mix well.
- Shape mixture into balls, 1 tablespoon at a time.
- Place onto baking trays until half the mixture is used.
- Place an almond onto centre of each ball. Press down to flatten slightly.
- Bake for 15 to 18 minutes or until light golden.
- Stand for 5 minutes. Transfer to wire rack to cool.
- Repeat to make the next batch until all cookies have been made. Store in an airtight container when cool.
- Serve with tea or coffee.
Leave a Reply