Sicilian Almond Cookies
- 2 whole Egg Whites
- 1/2 pounds, 7/8 ounces, weight Almond Meal
- 6-1/4 ounces, weight Sugar
- 1 teaspoon Lemon Zest
- 25 whole Candied Cherries
- Caster Sugar, To Sprinkle On Top Of Cookies
- Beat the egg whites until stiff with an electric mixer. Then add the almond meal, sugar and lemon zest. Mix well until the dough comes together.
- Put spoonfuls of dough on a baking tray covered with baking paper. Make sure to leave some space between the cookies as they will expand while baking. Add a cherry on each spoonful of dough and sprinkle a little caster sugar on the top.
- Let the cookies rest for 10 hours in a dry place BEFORE baking them (I keep them in the oven, with the door slightly open). Then cook them in a preheated oven at 125u0b0C fan forced for 10-12 minutes. They have to remain whitish in colour; if you overcook them, they will become very hard! Serve them at room temperature with a cup of tea or coffee. They are deliciously soft!
egg whites, weight almond, weight sugar, lemon zest, candied cherries, sugar
Taken from tastykitchen.com/recipes/desserts/sicilian-almond-cookies/ (may not work)