GLUTEN FREE ALMOND BISCUITS
I love using ground almonds - they provide a good dose of vitamins and minerals as well as unsaturated fat which is essential for a healthy body. I usually whisk the left-over egg yolks with reduced fat milk, a little sugar and vanilla in a pot over heat to make custard. Poured over stewed apples or rhubarb, it's a nutritious dessert and tastes so much better than that horrible artificial custard powder.
400g ground almonds
200--250g (1cup) sugar
3 egg whites
1 tsp vanilla essence
1/4 tsp almond essence
Mix ground almonds and sugar together. Add vanilla and almond essence. Break eggs and separate whites from yolks. Pour whites into the almond mixture and mix with your hands. The mixture should stick together but not be too sticky.
Dust bench with icing sugar. Pick up small handfuls of mixture and roll into a sausage shape in the icing sugar. Cut into 2cm pieces and press onto baking tray lined with baking paper.
Bake at 160C (340C) for 4-5 minutes until cracks appear.
NB Cook these little gems too long and they will crack your teeth!