Sospirus

Sospirus
 
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This recipe was uploaded
by Monia

 
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Ingredients

Ingredients
Method
 
  • 200 g chopped almonds
  • 200 g sugar
  • 2 egg whites
  • 1 packet of vanillin
  • a pinch of salt
Beat egg whites and salt in a large, clean bowl with electric whips until stiff peaks form.
Add little by little sugar and vanillin, working with electric whips, till it becomes glossy.
Gently incorporate the almonds to the compound using a tablespoon.
Cover the pan with paper baking and add one tablespoon for each cookie, keeping them well spaced.
Bake in preheated oven at 180°C for about 20 minutes: they should not brown too much.
Churning the biscuits, cool them and serve.
When they are cold, you can store in a tin box.

Sospirus

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This recipe was uploaded by Monia

 
 
These are almond biscuits originally of Sardinia, a nice italian island in the middle of Tirreno Sea.

Method


Beat egg whites and salt in a large, clean bowl with electric whips until stiff peaks form.
Add little by little sugar and vanillin, working with electric whips, till it becomes glossy.
Gently incorporate the almonds to the compound using a tablespoon.
Cover the pan with paper baking and add one tablespoon for each cookie, keeping them well spaced.
Bake in preheated oven at 180°C for about 20 minutes: they should not brown too much.
Churning the biscuits, cool them and serve.
When they are cold, you can store in a tin box.
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