Almond Diamond Biscuits

Ingredients

• 2 cups Almonds (Originally '0.5 seer'. Blanched, peeled, and finely ground.)
• 2 cups Powdered sugar (Originally '0.5 seer'. Sifted.)
• 3 large Egg whites (Quantity estimated based on 'as needed' instruction to bind the dough.)
• 2 tablespoons Granulated sugar (For dusting the rolling surface.)
• 1/2 cup Sugar (for syrup) (For the glazing syrup.)
• 1/4 cup Water (For the glazing syrup.)
• 2 tablespoons Fine sugar (For sprinkling on top.)

Instructions

1. 1Blanch and peel the almonds, then grind them very finely until they resemble a fine meal.
2. 2In a large bowl, mix the ground almonds with the sifted powdered sugar. Beat the egg whites until stiff peaks form. Gradually fold the beaten egg whites into the almond-sugar mixture, adding only enough to form a stiff dough similar in consistency to roti (bread) dough.
3. 3Preheat oven to 300°F (150°C). Sprinkle a board or clean surface with granulated sugar. Place the dough ball on the sugar and roll it out carefully with a rolling pin to a thickness of about 1/4 inch (similar to a thick coin). Use a knife or diamond-shaped cutter to cut the dough into diamond shapes.
4. 4Place the diamond cuts on a baking sheet and bake in the cool oven (300°F / 150°C) for about 20-25 minutes until they are set and lightly golden. Remove from oven and let them cool completely.
5. 5Prepare a thick syrup by boiling the sugar and water together until slightly thickened. Brush this syrup over the cooled diamonds, then sprinkle fine sugar over the top using a sieve. Return the biscuits to a cool oven (around 250°F / 120°C) for 10-15 minutes just to dry the glaze. Cool before serving.