نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بسكويت اللوز والريد فيلفت

American 10 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a large baking sheet with baking paper.
In a large bowl, combine the icing sugar, ground almonds, caster sugar and salt.
Place the honey and almond extract in a small bowl and heat in the microwave until just boiling.
Whisk the egg whites until soft peak stage then while whisking, gradually add the boiling hot honey mixture to the egg whites in a steady stream. Keep on whisking until thick, stiff peaks form.
Add the dry ingredients and food colouring and mix to form a soft sticky dough.
Using a tablespoon measure or a small ice cream scoop, divide the dough into evenly sized balls. Toss in the extra icing sugar to coat evenly then arrange on the baking tray.
Flatten each ball slightly then bake in the preheated oven for 15-20 minutes or until crackled and firm.
Allow to cool completely before storing.