Almond Diamond Biscuits

Name: 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.)

These delicate, diamond-shaped almond biscuits are a classic Parsi treat, featuring a dense, chewy texture similar to a rustic macaroon. Made from finely ground almonds and sugar bound with stiffly beaten egg whites, they offer a rich, nutty flavor with a sweet, crystallized finish. The double-baking process ensures a crisp exterior while maintaining a tender center, making them perfect for tea time.

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

1Blanch and peel the almonds, then grind them very finely until they resemble a fine meal.
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.
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.
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.
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.