recipe from Delicious magazine.
A few notes:
- You can, of course, flavour these little treats and take the in endless different directions. For now I will stick with telling you about these plain almondy chaps and keep you updated of any flavour revelations I have in the future.
- Don’t worry if you don’t have a food processor just go straight to the sieving part. And at this point, don’t worry if some of the ground almonds simple won’t pass through the sieve, go as far as you can and tip what is left in the sieve straight into the bowl.
- If you don't have a piping bag, why not try and fashion one out of a large plastic 'sandwich bag' by filling it with the mixture when required, snipping off one of the bottom corners and progressing as you would with a normal piping bag. You don't even have to wash it up...brill.
You will need
2 baking sheets, lined with greaseproof paper
a piping bag with a 1cm nozzle
For the biscuits
175g icing sugar
125g ground almonds
3 egg whites
25g caster sugar
For the buttercream
150g butter, at room temperature
few drops of almond extract (optional)
100g icing sugar
- Preheat the oven to 160°c.
- Pulse together the icing sugar and ground almonds in food processor to make sure everything is as fine as possible.
- Then pass the powder through a sieve into a bowl.
- In another, big and clean, bowl, whisk the egg whites until they have soft peaks.
- Keep whisking while adding the caster sugar a bit at a time until the mix is stiff and glossy.
- Add half the almond mixture to the egg whites and gently fold in.
- Add the second half and keep folding until the dry mixture is fully combined with the egg whites.
- Transfer the mixture to your piping bag and pipe 3cm blobs onto your lined baking sheets, leaving fairly big gaps in between each one.
- Leave the blobs for 15 minutes to form a 'skin', which basically means their surface toughens up a tiny bit.
- After their rest, bake for 12-15 minutes, when they should be puffed up a bit without much of a change in colour.
- Leave the biscuits to cool completely on a wire rack.
- Meanwhile you can make the icing; simply beat the butter until nice and soft.
- Beat in the almond extract and icing sugar, bit by bit, until you have light and smooth paste.
- When the biscuits are cold, sandwich pairs together with the buttercream; don't skrimp you should have plenty to go round.
- There you are...a bit of daintyness in the raging world.