Almond Rusks
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg whites
- 1 pinch (s) salt
- 120 g suar
- Use 120 g flour, handy, possibly also smooth, in D instant flour
- 100 g almond (s), whole, not peeled, possibly up to 200
- Bitter almond flavor, a few drops, or 1 - 2 tablespoons amaretto
Print Recipe
Pin Recipe Instructions
- Beat egg whites with salt until stiff. Fold in all other ingredients. Pour into a loaf pan that is coated or lined with baking paper. Bake at 200 ° until the surface is light brown.
- Let cool down. Use the electric knife (if available) to cut into 1 cm thick slices. Place on a baking sheet and bake dry on a low heat (100 - 120 °, preferably fan-assisted).
- Can be stored well in tin cans.
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