Prep 30 mins
Cook 20 mins
Delicious little diamonds of tangy almond delight! Easy to make and very much appreciated by all. Perfect for Eid celebrations or any special (or not so special!) ocassion. I also make these using a mix of desiccated coconut & ground almonds - 150g ground almonds + 200g desiccated coconut. You can freeze these and then put the syrup and icing sugar on later. I like to make a few things in advance so I'm not cooking 24/7 just before Eid etc.
- Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
- Dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
- Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
- Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
- When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar.
- Re-dip with sugar 5 mins later and pop into paper cases.
- For the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. It needs to be nice and light - just enough to hold the icing sugar on.
Have to agree with the other rating - this recipe was FANTASTIC. It was really simple but was really time consuming (putting syrup & sugar on). These are nearly all gone now and I only mmade 28 hours ago!!! Will try them with lemon next time out of interest - love lime though.
*Reviewed for Zaar World Tour 3* Easy to make (though a little time consuming) and the taste delicious. Lucky this recipe makes a large amount- because they are going before I have even finished coating the last of the cakes in sugar. A definite plus for me, is that these cookies/cakes are gluten free. Thanks for another great recipe