- 125 grams caster sugar
- 200 grams plain flour
- 200 grams Raw almonds (skin on)
- 3 egg whites
Place butterfly attachment in Thermomix
Whisk 3 egg whites, speed 4 until soft peaks form (2-3mins)
Gradually add caster sugar until white and glossy (2-3mins)
Remove mixture from Thermomix into a bowl, now add sifted flour and fold in gently
Add whole almonds and fold in gently.
Flour your hands and press into a 3cm x 20cm rectangular tin. I recommend rubbing butter then lightly dust with flour to the base of your tin. Mixture should be no more than 1.5cm high once pressed into tin.
Place in a moderate 180 degs C oven for approximately 30 minutes until golden and biscuit mix has come away from sides of tin.
Remove from oven allow to cool in tin.
Leave your oven on and reduce temp to 150degs C for the next step.
Remove biscuit slab from tin and thinly slice with a sharp serrated knife.
Place slices (be careful not to overlap) on a flat lined baking tray and cook a further 25mins on low temp of 150degs C for approximately 20-25 minutes or until dry and crisp.
Store in an airtight lined container.
Note that this traditional Italian biscuit is meant to be of a dry, brittle texture when consumed. Enjoy with your favourite coffee
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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