Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
125g ground almonds
150g caster sugar
2 large, or 3 medium, egg whites
½ tsp almond essence
Preheat oven to 180˚C and line two baking sheets with baking paper. Thoroughly combine the ground almonds and sugar in a bowl together. Use an electric beater to whisk the egg whites and almond extract in a large bowl until stiff and glossy before adding the almond mixture and folding until evenly blended.
Place small teaspoonfuls of the mixture on the baking sheets, leaving a little space for spreading, but make sure you keep them small! They will hold together alright if they are bigger, but that slightly crunchy while still chewy texture won’t be quite the same. Bake for 12-15 minutes until they turn golden and are slightly crisp to touch.
Remove from the oven, leave to cool on the tray for 5 minutes before lifting them off the paper with a metal spatula, or palette knife if you’re fancy. Serve with coffee. Nom.
-by Kristy-Lee Biggs