These melt-in-the-mouth Italian cookies are the perfect accompaniment for all your raspberry
Préparation: 15 min.
Cooking time: 15 min.
- Pre-heat oven to convection 190°C.
- Whisk egg whites till frothy and immediately add the caster sugar in two lots. Beat for 2 more mins till the mixture is firm. Using a spatula, fold in the essence and ground almonds. The mixture should firm enough to handle; if it’s too soft, put in the fridge for 1 hr to firm up.
- Using your hands, form small rock shapes, sieve icing sugar over them and arrange on the baking tray. Cook for about 11 mins until the surface is lightly coloured and cracked.
- Leave to cool on the tray.
These cookies will keep for 10 days in a sealed tin.