ReceptnaptárWhite almond crescents
White almond crescents are the lightest, flour-free tea biscuit: egg white, icing sugar and almonds. Old recipes beat for half an hour; today a food processor makes the foam in a few minutes. Dried at a low temperature they stay snow-white and crisp.
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Ingredients
Method
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- Preheat the oven to 120 °C (110 °C fan) and line a tray with baking paper.
- Beat the egg white with the salt and lemon juice until foamy with a food processor, then add the icing sugar a spoonful at a time. Beat until you have a stiff, glossy, cooled foam (about 6-8 minutes).
- Fold in the lemon zest and half of the almonds to make a thick, mouldable mixture.
- Scatter the remaining almonds on a plate. Take walnut-sized pieces of the mixture, roll them in the almonds and shape into slightly curved crescents.
- Place the crescents on the tray and dry at 120 °C for 35-40 minutes, until hard outside and still a little soft inside. They must not brown. Cool on a rack and store in an airtight tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The egg white must be completely free of fat.
- Bake at a very low temperature so they do not brown.
- Use pasteurised egg white.
- Dipped in chocolate they are also excellent.
Frequently asked questions
Is it flourless?
Yes, so people with gluten intolerance can eat them.
How long do they keep?
In an airtight tin for 2 weeks.
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