Ingredients
Biscuits
- 200g ground almond
- 80g icing sugar
- 3 tsp ground cinnamon
- 1 tsp salt
- 160g plain flour
- 2 egg whites
- 2 egg whites
- 380g icing sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 150C.
- In a bowl, combine dry ingredients. Add 2 egg whites and mix until it forms a dough. Roll in between two sheets of baking paper to around 8mm thick. Cut out using star cookie-cutter.
- Place on baking sheet lined baking trays and bake for about 10 min, or until they start to puff up and the edges start to brown slightly.
- Transfer to wire rack and cool completely.
- Mix 2 egg whites, icing sugar and vanilla extract until smooth. Add a few drops of water if too thick.
- Gently dip the top of a cooled biscuit into the icing, then remove, allowing the icing to drip off for a few seconds.
- Place aside to set for a few hours. Repeat with the other biscuits.
- Store in an air-tight container at room temp for up to 3 weeks.
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