ALMOND BISCUITS (BISKUTTINI TAL-LEWZ)

Makes 28 6 sheets (about 25cm x 15cm each) edible wafer/rice paper* 2 eggwhites, at room temperature ⅔ cup caster sugar 300g almond meal 1 teaspoon almond essence (optional) 28 whole blanched almonds or glacé cherries

Preheat oven to 180°C. Line 3 baking trays with baking paper. Arrange wafer/rice paper sheets, in a single layer, over baking paper. Using an electric mixer, whisk eggwhites until light and foamy. Gradually add sugar, 1 tablespoon at a time, until combined. Using a large metal spoon, fold in almond meal until combined. Add almond essence and mix until well combined. Using wet hands, roll tablespoonfuls of almond mixture into balls. Place, about 3cm apart, on prepared trays. Top with a blanched almond or glacé cherry, pressing down firmly. Bake for 15–20 minutes, depending on how soft or hard you like your biscuits (less time for a chewy texture). Cool on trays. Using scissors, carefully cut wafer/rice paper roughly into squares around each biscuit. Trim into a circle around base of each biscuit, leaving edible paper attached. Store in an airtight container. *Available at gourmet food stores, good delicatessens and online.

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