- 1 cup almonds
- 1 egg white
- 2 oz butter
- Process the almonds in a whizzer, then grind in a pestle and mortar until the oil starts to appear.
- Melt jaggery or sugar with the butter.
- Whip the egg white until stiff.
- Knead the almonds, egg and the buttery sugar/jaggery together.
- Roll out so it is flat and thick – use icing sugar to keep the rolling pin from sticking on the dough.