Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 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.