I bake. The husband cooks. He would probably cook dinner 5 nights a week....
This recipe is one I make all year round but it does come from the gem of a book "Donna Hay Christmas." A nice crisp biscuit but chewy on the inside and a huge hit at our coffee group reunion yesterday afternoon. Goes very well with coffee I am told. (I only drink tea.)
200g raw almonds ( I buy slivered usually)
1 cup caster (superfine) sugar
1/4 cup plain flour
2 egg whites
1 teaspoon vanilla extract
Preheat oven to 180 deg C. (355 deg F).
Process almonds and sugar together in food processor.
Add flour, egg whites and vanilla and process until combined.
Roll tablespoons full of mature into balls.
Place on a lined baking tray and flatten slightly.
Bake for 13 minutes or until lightly golden.
Cool on the tray and store in an airtight container for up to a week.
(my mum crocheted and embroidered the sweet mat.)