ALMENDRADO RECIPE
INGREDIENTS
- 4 egg whites
- 250g ground almonds
- 200g brown sugar
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Rice paper
- 1 pinch of salt
- Whole almonds (for garnish)
INSTRUCTIONS
- Preheat the oven to 180ºC.
- Add a pinch of salt to the egg whites, and beat until stiff peaks form.
- Gradually add flour, sugar, and cinnamon to the mixture until smooth.
- Gently fold in the ground almonds with a spatula until well combined.
- Line a baking tray with greaseproof paper and lay rice paper on top.
- Use a dessert spoon to scoop balls of dough onto the tray, spacing them to allow for rising.
- Place one whole almond on each cookie, pressing down lightly.
- Bake for about 20 minutes, or until golden brown.
- Allow the cookies to cool, then trim the rice paper edges as needed.
