Almonds...

Has to be one of Gods most perfect foods, equally suitable for spicy dishes as well as for the most wonderful sweets, not to mention just eating them as they are whether fresh from the tree while the outer shell is still soft or dried as more commonly found. Add some sugar and orange to the almonds and it doesnt get much better than this:


















(click on pic for large size)

1 kg ground almonds (no need to remove the skins)
850 g sugar (as fine as possible)
500 g powdered sugar
3 teaspoons baking powder
grated peel of 2 - 3 oranges (3 will give more intense flavour, 2 more subtle)
8 egg whites
4 teaspoons essence of almonds

Mix almonds with sugar, 350 g powdered sugar, baking powder and orange peel. Beat egg whites with almond essence until soft peak stage, stir egg whites into the almond mixture (this will be heavy, the mix will be quite firm).

Form oval or torpedo shapes about 5 cm long, roll in the remaining powedered sugar, flatten slightly and place on lined baking sheet. Dont place them too close to each other as they will spread slightly.

Whatever powdered sugar is remaining should be sifted over the top of the cookies. You can leave them to dry for 2 - 3 hours before baking at 150 deg C for 30 mins. This will give a cookie that is crisp on the outside and wonderfully soft on the inside.

Cool completely and store airtight.

Note: This recipe makes quite a few (too many for most normal families at least), but they can be frozen before baking. Just shape and roll them in powdered sugar and then freeze them. Whenever needed, thaw and bake according to directions.