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PrintITALIAN ALMOND BISCUITS
Makes :
30 Pieces
Preparation Time :
Cooking Time :
Preparation Method :
- Combine nuts and sifted icing sugar in bowl, stir in egg whites.
- Spoon mixture into piping bag fitted with large fluted tube. Pipe shell shapes on greased oven trays, top with cherries.
- Bake in moderate oven about 10 - 12 minutes or until lightly browned; cool on wire racks.
- Combine gelatine, water and caster sugar in small pan, stir over heat, without boiling, until sugar is dissolved.
- Bring to boil, simmer, uncovered, 1 minute. Brush biscuits with gelatine mixture; dry on wire racks.
INGREDIENTS
- 50 grams glace cherries, quartered
- 250 grams packaged ground almonds
- 250 grams icing sugar mixture
- 2 teaspoons gelatine
- 50 ml water
- 2 teaspoons caster sugar
- 2 egg whites
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