[Sca-cooks] Recipe help...meringue?

[Michael Gunter]

I got an email from a good friend of mine asking about this "cookie" recipe.
She thinks it's period but isn't sure. It looks like some recipes for things
like Prince Biskit or Iombals but they tend to use flour or whole eggs.

Having no flour they appear to be some sort of baked meringue but the
recipe says they are a bit chewy. The after reference seems to indicate
they are turkish or arabic. Any ideas?


3 3/4 C slivered almonds
2 egg whites
1/2 C sugar
1/2 tsp ground cardamom
1 Tblsp rose water


Process almonds in a food processor 9 minutes or until a paste forms,
stopping
to
scrape down sides.

Beat egg whites at medium speed with an electric mixer until stiff peaks
form.

Combine almond paste, sugar and cardamom in a bowl, mixing with hands until
blended.
Add egg whites; knead by hand until smooth and doughlike consistency.

Dip fingers in rose water, and shape dough into 1-inch balls (about 1 Tblsp
dough for
each cookie).  Slightly flatten with thumb and pinch sides to form star and
diamond
shaped cookies. Place cookies on an aluminium foil-lined baking sheet.

Bake on middle rack of oven at 325 degrees for 15 to 20 minutes or until
bottoms
are
lightly browned. Remove cookies immediately to wire racks; cool.

These chewy cookies start with a slightly oily dough. Don't worry; they'll
bake
to just the
right texture. Form the festive shapes by hand before baking. Makes 2 doz.
Prep:
25min. Bake 20 min per batch.

Serve on a plate with dried apricots and Turkish flavored coffee.


Gunthar



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