These little Italian biscuits are a delicious and a sort of healthy treat! They are the Italian equivalent of a French Macaroons but infinitely easier! These keep well and are great for gifting. Just seal in a air tight container and dish these out for guests or even lunch box treats. Maybe leave some out for Santa too!
Ingredients
1 1/2 cup of Almond meal (not almond flour)
2 egg whites
3/4 cup sugar
1 tsp vanilla extract
Process
1. Pre- heat oven to 300C. Whisk the egg whites until soft peaks form and then add the sugar. Whisk again until soft peaks form.
2. Add the vanilla and almond meal and fold until a soft dough forms.
3. Now you can use a scoop and drop the batter or for a fancier look - put the dough into a piping bag and pipe on to the baking sheets. The mix is quite tight so use a strong piping bag (like a silicone piping bag) or you could have a cookie mess on your hands if the plastic bag splits! Leave about 2 inches gap between each cookie.
4. Bake for 20-25 minutes just until they are golden. The cookies need to cool a bit before they can be taken off the sheets.
5. Cool completely and store in a dry, airtight container!
Ingredients1 1/2 cup of Almond meal (not almond flour)
2 egg whites
3/4 cup sugar
1 tsp vanilla extract
Process
1. Pre- heat oven to 300C. Whisk the egg whites until soft peaks form and then add the sugar. Whisk again until soft peaks form.
2. Add the vanilla and almond meal and fold until a soft dough forms.
3. Now you can use a scoop and drop the batter or for a fancier look - put the dough into a piping bag and pipe on to the baking sheets. The mix is quite tight so use a strong piping bag (like a silicone piping bag) or you could have a cookie mess on your hands if the plastic bag splits! Leave about 2 inches gap between each cookie.
4. Bake for 20-25 minutes just until they are golden. The cookies need to cool a bit before they can be taken off the sheets.
5. Cool completely and store in a dry, airtight container!
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