Italian biscuits that are simple to make!
- 340 g almond meal
- 1 tsp almond essence
- 165 g caster sugar
- 4 free range egg whites
- Combine meal and essence and about ¾ of the caster sugar.
- Beat the egg whites until stiff, adding the remaining caster sugar gradually. In three lots, fold almond meal into the beaten egg whites.
- Spoon into a piping bag with a large nozzle, (or plastic zip lock bag with ½ cm hole cut from one corner) and pipe walnut sized pieces onto lined baking trays.
- Bake for 40 minutes.