Soft almond cookies rolled in icing sugar, perfect with a coffee or bagged up as an edible gift.
- 225 g ground almonds
- 150 g caster sugar
- 2 large eggs separated
- 1/2 tsp almond extract
- 2-3 tbsp icing sugar
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Whisk your egg yolks and caster sugar until combined. Stir in the almond extract and follow with your ground almonds.
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Whisk the egg whites until they barely form soft peaks - ensure all of it whisks up as the bottom millimetre or so can escape a balloon whisk! Fold in the egg whites into the ground almond mix a big spoonful at a time then cover and chill for at least an hour (leaving it overnight is more than fine).
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Scoop out tbsp sized nuggets of dough and roll to make them spherical.
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Toss in the icing sugar and bake on a baking tray lined with reusable silicone paper for preference, if not parchment paper, for 25 minutes at 160˚C.
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They will not colour but will firm up on baking if you give one a little gentle squeeze (they don't spread really either so you might be able to get all 25 on a big oven tray at once - if not, refrigerate half the dough until the first batch is done).
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Cool on the tray then keep in an airtight container - I bet they don't last you more than a day mind you...