for 22 pieces

Dough

2	fresh egg whites
1 pinch	salt
120 g	sugar
250 g	shelled ground almonds
100 g	Medjool dates, pitted, cut into thin strips
3 drop	bitter almond extract
¼ tsp	Dukkah (spice mix)

To shape

1 ½ tbsp	icing sugar
1 tsp	Dukkah (spice mix)

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.

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