(This recipe contains no flour)
INGREDIENTS
4½ cups ground almonds.
860ml icing sugar, sifted.
200ml cocoa, sifted.
5ml ground cinnamon.
2.5ml cloves.
2.5ml coriander.
3 egg whites.
45ml brandy.
160ml white sugar.
INSTRUCTIONS
Preheat oven to 180°C.
Spray 2 large baking trays with non-stick spray.
In a large mixing bowl combine the ground almonds, icing sugar, cocoa, cinnamon, cloves and coriander.
Mix well.
In a separate bowl beat the egg whites until foamy.
Add the brandy.
Mix.
Add the egg white mixture to the dry ingredients.
Mix well.
Knead to form a soft dough.
Wrap in plastic wrap.
Place in fridge and chill for 2 hours.
Sprinkle half the sugar on a surface.
Roll out the dough until 5mm thick.
Sprinkle the remaining sugar onto the rolled out dough, and roll it slightly into the dough with a rolling pin.
Prick with a fork.
Cut out shapes with a cookie cutter.
Place the biscuits on the baking trays.
Chill in the fridge for 15 minutes.
Bake for 10 minutes or until done.
Cool slightly on the baking trays.
Place biscuits on a cooling rack and leave to cool completely.
Store in an airtight container.
