托斯卡納杏仁餅乾 (TUSCANIAN ALMOND COOKIES)Ingredients :-
Less than ½ teaspoon cream of tartar (available in supermarkets)
400g granulated sugar
1 capful almond essence, optional
ALMOND MIXTURE (COMBINE)
300g almond nibs or slices
150g icing sugar, sifted
1. Preheat oven to 160°C. Grease tray lightly and line with silicon parchment paper.
2. Beat egg whites and cream of tartar together in a bowl until soft peaks form.
3. Gradually add almond mixture, granulated sugar and almond essence, if using, and mix until well combined.
4. Spoon tablespoonfuls of mixture onto prepared tray, about 2cm apart, and press mixture down slightly.
5. Bake for 25-30 mins, until golden. Remove and leave cookies in the tray to set before transferring to an airtight container.
TIP : If you prefer your cookies chewy, then reduce baking time to 20-25 mins. However chewy cookies can only be kept for two days.
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