The almond biscuits are a typical Sicilian pastry. A traditional recipe without butter and flour, perfect for tea time or for a tasty break!
– 1 kg blanched almonds
– 1 kg sugar
– 240 g egg whites
– vanilla essence to taste (2-3 drops)
– bitter almond essence to taste (3-4 drops)
Chop the almonds together with the sugar as finely as possible.
Add the egg whites and the vanilla and bitter essence (do not exceed the recommended quantities in order to avoid making the biscuits bitter). Beat the mixture until soft.
Place a little at a time in a pastry bag and start to make the biscuits.
Lightly press half a glacé cherry or an almond on top of each.
Allow to rest overnight.
The following morning bake at 180°C (360°F) for about 8 minutes until golden. Remove from the oven and allow to cool thoroughly in order to prevent the biscuits from sticking to the baking tray.