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.
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
© 1990 Valentina Harris. All rights reserved.