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.
