Served as snacks. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol diet.

Italian

1 1/4 cups blanched Almonds

1 1/4 cups Caster Sugar

1 pinch Baking Powder

4 Egg Whites

1/4-1/2 teaspoon Almond Extract (or use Amaretto Liqueur)

Butter a baking tray and flour it. Put the almonds and a little sugar in a mortar and pound with the pestle to a powder. (or use a food processor) Beat the egg whites until stiff. Fold in the almond mixture, and then the almond extract or liqueur. Spoon the mixture into a pastry bag. Pipe the mixture onto the baking tray, making small rounds. Bake until well dried out (about 40 minutes) and allow to cool before sprinkling with icing sugar.

Preparation time: 20 minutes

Cooking time: 1 hour

Yields: 30 Biscuits