Wattleseed Almond Cookies

– 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.

 

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