This recipe is from Nigella’s Feast. I first made them for a friend on Passover, but they are SO good and SO easy I’ll be making them all the time. There are only 4 ingredients – three if you leave out he cardamom, but I like to include it. Nigella wets her hands with rosewater when she’s rolling the biscuits, but I don’t bother doing that. But by all means give that a go. The first time I made them I didn’t have any blanched almonds so I just topped them with a flaked almond. Either option works well. The only problem is that the macaroons are so small and delicious that it’s impossible to stop eating them…
Ingredients
200 grams ground almonds
200 grams sugar
2 egg whites
¼ teaspoon cardamom
Whole blanched almonds or flaked almonds
Method
- Pre heat the oven to 200 degrees C and line two baking trays with baking paper.
- Place the first four ingredients in a food processor and blend until you have a sticky paste. Taking small amounts of the mix, roll into balls and place on the baking trays allowing a little room for spreading.
- Press each biscuit down gently with your hand, and top with either a flaked or blanched almond.
- Bake for 12-15 minutes. Because you want them to be chewy, don’t let them colour too much. If you see them turning golden around the edges it’s time to take them out.
- Cool on the tray for a few minutes then transfer to a wire rack to finish cooling.