- 3 large free-range egg whites
- 280 g almond flour
- 200 g caster sugar, plus extra for dusting
- 1 t Woolworths vanilla paste
- 1 t almond extract
- 65 g icing sugar, for dusting
Preheat the oven to 170°C and line two baking trays with baking paper.
Using a whisk or electric mixer, beat the egg whites until stiff peaks form. Fold in the almond flour, caster sugar and vanilla paste. Slowly stir in the almond extract and 2 T water, adding just enough so that the mixture forms a thick paste that can be shaped into a sticky ball.
Place the extra caster sugar and icing sugar on two separate plates. Using a teaspoon, scoop out a heaped chunk of the mixture. Roll
it generously in the caster sugar, then in the icing sugar and place on the baking tray. Repeat using the remaining mixture.
Gently press down on the balls using a fork, then bake for 20–30 minutes, or until lightly golden and set. Remove from the oven and allow to cool before serving.
Cook's note: I’ve always wanted to make these. They're surprisingly simple and really good to eat, too. Wrap them in baking or tissue paper and take along to your next dinner party – just like they do in Italy.”