– submitted by Kitchen Angel Ingredients 1 kg Pasta di Mandorla mix 4 egg whites (jumbo eggs) 500 g icing sugar 4 tblspn ground wattleseed (we used Herbies) Method Preheat your oven to 190oC. Line a tray with baking paper. Combine the Pasta di Mandorla dough with egg whites. Add the wattleseed and mix well. Sift icing sugar and spread onto your bench or in a tray and turn the dough onto this surface. Cut dough into 4 equal-sized pieces. Using your hands, gently roll each piece out to form a log about 3cm wide. Cut each log into 3-4 cm-long pieces. Roll each ball into the icing sugar and pinch at each end, to form a dent in the back of each one. Place biscuits on tray and bake at 190oC for approximately 15 minutes, until golden.