White almond slices

Name: White almond slices
Total time: 50 min
Yield: approx. 20 slices
Cuisine: Hungarian
Ingredients: 200 g powdered sugar; 2 egg whites (pasteurized); juice of 1/2 lemon; 220 g ground blanched almonds; 20 g pistachios, finely chopped; 1 egg white for brushing; 1 pinch salt; parchment paper

Time: 50 minapprox. 20 slicesapprox. 80 kcal / serving (estimated)approx. 2 g protein / serving

White almond slices are flourless, snow-white almond cookies: slightly crisp on the outside and soft and chewy inside. Old recipes baked them in a greased tray; today they bake on parchment paper at a low temperature. The green pistachio gives them a lovely color.

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Method

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Preheat the oven to 140 °C (130 °C fan) and line a baking tray with parchment paper.
Whisk the egg whites with the salt and lemon juice with a mixer until frothy, then gradually add the powdered sugar. Whisk until you have a stiff, glossy foam.
Stir the almonds into the foam. The mass will be thick and sticky.
Roll the mass out on a powdered-sugar-dusted surface to about 1 cm thick and cut into 2x6 cm slices. Place the slices on the tray.
Brush the tops with the beaten egg white and sprinkle with pistachios.
Dry at 140 °C for 30-35 minutes until set but still pale. Cool on a rack and store in an airtight container.

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

Tips

Bake at a low temperature so they do not brown.
The powdered-sugar surface prevents sticking.
Use pasteurized egg white.
They keep for 2 weeks in an airtight container.

Frequently asked questions

Is it flourless?

Yes, so people with gluten sensitivity can eat them.

Can the pistachio be replaced?

With flaked almonds or candied fruit pieces.

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