| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 6 |
|
Egg whites |
| 180 |
g |
Caster (granulated) sugar |
| 180 |
g |
Plain flour |
| 180 |
g |
Unblanched almonds |
INSTRUCTIONS
From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)
Date: Fri, 18 Feb 94 21:30:30 +1100
Beat the egg whites until they are stiff. Add the sugar and beat until it
is incorporated. Gently fold in the flour and the almonds. Line a 30cm x
8cm loaf tin with baking paper, pour in the mixture and bake in a preheated
180C/350F oven for 30 minutes. Cool on a wire rack and refrigerate
overnight.
Slice the bread thinly with a sharp, serrated knife, place the slices on a
baking sheet in a single layer and bake in a preheated 180C/350F oven until
pale golden and crisp...about 10-12 minutes. Makes alot of mandelbrot.
REC.FOOD.RECIPES ARCHIVES
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REFRIGERATE OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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