Sardinian Sighs


There are few more pleasant ways to end a meal than by lingering slowly over a glass of Sardinian Mirto (the local sweet liqueur made with myrtle) and picking and choosing from a selection of little cakes. The most romantically named of all the cakes in this book are these delicious, light, golden, almond cakes.


  • 2 tablespoons plain white flour for dusting
  • 7 oz (200 g) blanched almonds
  • 2 egg whites, chilled
  • 7 oz (200 g) caster sugar
  • teaspoons vanilla essence


Pre-heat the oven to gas mark 2, 300°F (150°C). Flour a baking sheet using all the flour.

Chop the almonds finely or whizz them in a food processor until pulverised. Whisk the chilled egg whites until stiff, fold in the sugar, the vanilla essence and the almonds. Using 2 dessertspoons, scoop up lumps of the mixture and push them on to the floured baking sheet, well spaced apart. Bake in the oven for about 25 minutes or until golden-brown and crisp. Remove from the oven and transfer to a wire rack to cool before serving.