Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
Using the whisk on a mixer, beat the egg whites and salt in a bowl until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Add the almonds and all the other ingredients up to and including the dukkah, carefully mix in using a spatula.
, pitted, finely chopped
To dry
Using a tablespoon, divide the biscuit dough into mounds (each approx. 4 cm in diameter) on a tray lined with baking paper, leaving plenty of room between each biscuit. Leave to dry at room temperature for approx. 6 hrs. or overnight.
To shape
Dust the mounds with icing sugar, then with dukkah, gently press the dough up towards the centre using four fingers, so that small cracks form on the surface.
To bake
Approx. 10 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly on the tray, leave to cool completely on a rack.
| Shelf life: | Store in an airtight container for approx. 2 weeks. |
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