John Myers
Ingredients for 1 servings:
- 5 egg whites
- 400 g almonds, ground
- 170 g powdered sugar
- 1 sachet of vanilla sugar, or better still 3 tbsp almond liqueur or almond syrup
- 2 slice(s) of bread(s), unleavened (matzo)
- n. B. Powdered sugar for rolling
- n. B. Almond(s) for decoration
Instructions
Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 43 minutes
Sicilian recipe with matzo for Passover (Jewish cuisine)
Place the egg whites in a large bowl and beat with a fork until fluffy (do not beat until stiff peaks form, just until fluffy). Add the ground almonds and mix. Then add the powdered sugar and vanilla sugar and mix. Crush the two matzo in a bowl with a spoon, hand mixer, or mortar until they are just crumbs. Add the matzo crumbs to the dough and knead. Form the mixture into a large dough ball. Place the dough in plastic wrap and let it chill in the refrigerator for 10 minutes. Then form small balls, place an almond on each one, and press them into a firm biscuit or cookie with your finger. Then roll both sides in powdered sugar. Tip: You can also omit the powdered sugar, but it is more classic to roll the biscuits in it. Place the almond biscuits on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 15-18 minutes. They should remain soft and moist inside. This is a wonderful recipe for Passover, as the cookies are kosher.
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