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By Nigella Lawson

Published 1998

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Mix 150g ground almonds with 200g caster sugar and stir in 2 egg whites. Combine well into a thick cream, then add a scant tablespoon of flour (preferably Italian 00) and 1 teaspoon of almond extract. Pipe – through a plain nozzle – into rounds about 5cm in diameter, leaving space between each, onto baking trays lined with rice paper or Bake-o-Glide. Traditionally you should press a split almon