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This delicious gluten-free Passover treat is a variant to many of the sweet recipes from the Mediterranean and Middle East. Best of all it's quick and easy to make.
Ingredients:
335g ground almonds
185g icing sugar (plus extra for coating the cookies)
3 egg whites
Zest of 1½ lemons
¾ tsp almonds extract
¾ tsp vanilla extract
½ tsp baking powder
Method:
Line a large baking tray with parchment paper.
In a large bowl mix the ground almonds, icing sugar, baking powder and lemon zest. Place the eggs whites in another large bowl and whisk until you have soft peaks, (don’t over whisk). Fold the almond mixture into the egg whites along with the almond and vanilla extract.
Wet your hands slightly and then take dessert spoonfuls of the mixture, (appx 25g) and shape them into large rectangles. Place them on the prepared tray with a little space between each. Leave the cookies to rest for an hour at room temp.
Preheat oven to 150⁰c. Bake the cookies for appx 15 minutes, they will be lightly golden and slightly soft to the touch, they will harden as they cool and should be fudge like in the centre. Place some icing sugar in a bowl.
Allow cookies to cool for a few minutes, then drop each one into the bowl of icing sugar and coat.
Enjoy.
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
