More sugar will flatten these out, but the quantities below make for a nice soft chewy delight
- 250gms ground almonds
- 2 egg whites
- 100gms caster sugar
- 1/2tspn almond essence
- 12 Split almonds
1. Beat the egg whites into soft peaks with the almond essence.
2. Mix the ground almonds with the sugar.
3. Add the egg whites gradually to the almond mix in a separate bowl, holding back some almonds to get the mix right – enough so that the mix is moist enough to mould and hold together but not too wet.
4. Mould into about 12 walnut sized balls and space about 2 inches apart on a baking sheet lined with greaseproof paper.
FODMAPS: If you like almonds and you have spare egg whites this is delicious and FODMAPS safe.
Adapted from several internet recipes.