White almond fingers

Name: White almond fingers
Total time: 1 h
Yield: about 20 pieces
Cuisine: Hungarian
Ingredients: 200 g blanched, finely ground almonds; 200 g icing sugar; 2-3 egg whites; 1 pinch salt; grated zest of 1 lemon; 1 teaspoon almond essence (optional); icing sugar for dusting

Time: 1 hour + drying timeabout 20 piecesapprox. 70 kcal / serving (estimated)approx. 2 g protein / serving

White almond biscuits are a light meringue-like old Hungarian confection: crisp outside, soft and chewy inside. They are made without flour so they are gluten-free. The skin and low oven temperature keep them nicely white.

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Method

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Whisk the egg whites with a pinch of salt to stiff peaks and gradually add half of the icing sugar.
Mix the ground almonds with the remaining icing sugar and the lemon zest, then fold carefully into the meringue. The mixture should be thick but pipeable. If it is too runny, add a little more almond.
Fill a piping bag with a large star nozzle and pipe 6 cm fingers onto a baking tray lined with baking paper.
Leave in a dry, warm place for 1-2 hours until a thin skin forms on the surface (this makes the nice cracks).
Heat the oven to 150 °C (135 °C fan) and bake for 20-25 minutes until lightly golden but not brown.
Slide the paper onto a cold work surface and sprinkle a little cold water under the paper so the biscuits release more easily. Dust with icing sugar. Keeps for 2 weeks in a tin.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Bake at low heat to keep them white.
Letting the skin form is important for the cracks.
Use blanched almonds for a light colour.
Transfer the finished biscuits to a cold surface to release them from the paper.

Frequently asked questions

Gluten-free?

Yes, there is no flour.

Why are they hard?

Overbaked; 20-25 minutes at 150 °C is enough.

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