Almond & honey biscuits

Almond & honey biscuits

By
From
Sicily
Makes
15 biscuits

These crunchy almond biscuits are from a village called Ciminna near Palermo and the recipe has been given to us by Zia Vitalba, the aunt of our friend Marco. Marco told me that foods in Sicily are either salty or sugary, as large amounts of both were used as a preservative. I have replaced the sugar in these biscuits with a small amount of honey as we found them impossibly sweet as they were.

Ingredients

Quantity Ingredient
250g unblanched almonds
2 egg whites
2 tablespoons runny honey
1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 170°C and line a baking tray with baking parchment. First, roughly chop the almonds to a gravelly texture using a food processor or knife. Whip the egg whites in a spotlessy clean bowl to stiff peaks with an electric whisk, adding the honey a little at a time. Fold in the almonds and cinnamon to produce a thick paste.
  2. Use your hands to form 15 little round patties around 5 cm wide and 1.5 cm thick. Place on the prepared tray, spacing them with a gap of around 5 cm between each one. Bake in the oven for 15 minutes or until they are set and lightly browned.
Tags:
Italy
Italian
Sicily
Sicilian
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