Shelly’s daughter Amanda helped me out with these cookies/pastries, and I have to say that she did a wonderful job.
This Sicilian treat can be a sticky mess, as you’re dealing with honey in the batter. This is also a very sweet pastry, as you’re not only dealing with honey, but with a cup of sugar to top it off.
The end result is quite worth it. We found that the crispier the cookie, the better it seemed to taste.
NOTE: Feel free to keep spray oil handy as the honey will stick to anything. The oil is the best way to keep the cookies from sticking to the cookie sheet.
- 2 1/2 cups almonds, crushed
- 1 cup sugar
- 1 tsp. cinnamon
- 1 tsp. cardamom
- zest from 1 lemon
- 1/4 cup clover honey
- 2 egg whites
Pre-heat oven to 300 degrees F.
In a large mixing bowl, combine the almonds, sugar, cinnamon, cardamom and lemon zest. Mix well.
Add the 1/4 cup of honey slowly and knead with your hand. Then add the egg whites, kneading into the batter 1 tablespoon at a time, until your batter is the consistency of wet sand. Note that it’s not only possible, but quite likely that you won’t use all of the egg whites. Too much egg whites and your batter will be too loose to be cohesive in the oven.
Shape the batter into cakes about 1/4″ high and 2 inches across and place on well oiled aluminum foil covered on a cookie sheet. Set apart on the cookie sheet far enough to prevent the cookies from melting into one another.
Place in oven and bake for 20 minutes.
Remove from oven and allow to cool.
Makes about 2 1/2 dozen cookies
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