Light, almondy and chewy, most people love macaroons with their edible rice paper bases. You may like to know that, for a change, the recipe works very well with ground walnuts too (we call them Walleroons!).
|90g ground almonds|
|10g icing sugar, sifted|
|1 level teaspoon ground rice|
|110g golden granulated sugar|
|1 large egg white|
|a few drops pure almond extract|
|16 blanched almonds|
|some golden caster sugar|
|Pre-heat the oven to 150°C, gas mark 2|
|Oven temperatures and Conversions|
|Click here for information|
|A large baking sheet, lined with 2 sheets of rice paper. Click here for Edible Rice Paper stockist|
This recipe is from Delia's Cakes
In a bowl mix the ground almonds together with the sifted icing sugar, ground rice and granulated sugar.
Now stir in the unbeaten egg white and a few drops of almond extract and continue stirring until very thoroughly mixed. The mixture will be sticky but what you now need to do is to divide it in the bowl into four and then divide each quarter into four and roll each piece into a ball, using your hands.
Place the biscuits on the lined baking sheet, allowing room between each one for the biscuits to expand during the cooking. Now dampen your fingers and press the biscuits down a little into rounds.
After that top each one with a blanched almond and finally sprinkle on the caster sugar.
Now bake the biscuits near the centre of the oven for about 25–30 minutes, or until they are tinged a light golden brown.
Leave them to cool, then strip off the rice paper surrounding each biscuit.
Store them in an airtight tin as soon as they have cooled if you like to eat them crisp or, if you prefer them a bit chewy, leave them overnight before storing in a tin.
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These crunchy little hazelnut biscuits go very well with Irish Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce. Alternatively, if you leave out the coffee, they're excellent for serving with ice creams or jellies.
This very well-behaved dough can put up with quite a bit of punishment, and is therefore ideal for children to play around with. You can buy proper cutters for making ‘men’ but in fact you (or your children) can pick any shaped cutter you like.
This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe
If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas.
Still lovely after all these years. Still popular with children and with everyone else.
I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
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