Almond Drops
These traditional Parsi almond drops are a delightful cross between a crisp meringue and a nutty cookie, featuring a rich base of ground almonds, semolina, and rice flour. Sweetened generously with powdered sugar and bound with fresh egg whites, the batter creates light, airy treats that are baked until they achieve a beautiful golden-almond hue. Each drop is crowned with a sliver of almond, adding a satisfying crunch to this elegant dessert perfect for festive occasions.
Ingredients
- 1 pound Powdered sugar (Originally '1 ratal' (approx 1 lb). Use finely ground/confectioners sugar.)
- 2 ounces Semolina (Soji) (Originally '5 tolas'. Converted to modern weight (5 tolas ≈ 2 oz).)
- 2 ounces Almonds (For the dough. Originally '5 tolas'. To be peeled and ground finely.)
- 2 ounces Rice flour (Originally '5 tolas'. Use fine rice flour.)
- 2 large Egg whites (Use fresh egg whites.)
- 1/4 cup Slivered almonds (For topping. Quantity estimated.)
- 2 sheets Wafer paper or parchment paper (Originally 'wafer paper'. Edible wafer paper is traditional, but parchment paper works for baking.)
More recipes using Almonds
Almond Diamond Biscuits
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.
Almond Rocks
Crisp, golden meringue-style cookies packed with sliced almonds and zesty candied orange peel. These 'Almond Rocks' combine the chewiness of a macaroon with the crunch of roasted nuts, bound together by a light flour and egg white batter. Traditionally baked on wafer paper, they form large, satisfying mounds perfect for dipping into tea or coffee.
Almond Cake
This traditional Parsi almond cake is a testament to classic baking techniques, relying on the aeration of egg whites rather than chemical leaveners to achieve its structure. The recipe combines equal parts of fine flour and sugar with rich butter and crushed almonds, resulting in a dense yet tender crumb with a distinct nutty fragrance. Best enjoyed warm from the oven, this 'Aamand Cake' makes a sophisticated accompaniment to afternoon tea or coffee.
Almond Icing (Marzipan Layer)
This traditional Parsi-style almond icing acts as a rich, marzipan-like layer that seals moisture into cakes before the final decoration. Ground almonds and sugar are bound with stiff egg whites and scented with rose water and vanilla, creating a dense, aromatic paste that hardens slightly when returned to the oven. It provides a smooth, flavorful foundation for a final coat of royal icing, adding a luxurious nutty texture to celebratory cakes.
Instructions
- 1Blanch and peel the 2 ounces of whole almonds. Grind them very finely into a meal or flour consistency.
- 2In a mixing bowl, combine the powdered sugar, semolina, prepared almond meal, and rice flour. Add the egg whites and mix thoroughly until all ingredients are well combined into a uniform paste.
- 3Preheat oven to 325°F (165°C). Line a baking sheet with wafer paper (or parchment paper). Drop small spoonfuls of the mixture onto the paper, spacing them apart (about the size of a small coin or 'batasa'). Press a sliver of almond onto the top of each drop. Bake for 15-20 minutes until the drops turn a light golden-almond color.
You Might Also Like
Alpha Rank (Almond Drop Cookies)
These traditional Parsi drop cookies, historically titled 'Alpha Rank', offer a delightful crunch and buttery richness. Made with a classic dough of wheat flour, fresh butter, and sugar, they are studded with generous amounts of thinly sliced almonds for texture and nutty flavor. Baked to a golden 'almond' color, these simple yet elegant biscuits are perfect for dipping into afternoon tea or enjoying as a light sweet snack.
Almond Diamond Biscuits
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.
Cake Drops
These traditional Parsi Cake Drops are delightful, tea-time cookies that bridge the gap between a rock cake and a soft cookie. The recipe features a rich, buttery dough studded with sweet currants and infused with the aromatic warmth of brandy, sweet wine, and rose water. Baked until golden, they offer a crisp exterior with a tender, crumbly interior that pairs perfectly with a hot cup of tea or coffee.
Almond Rocks
Crisp, golden meringue-style cookies packed with sliced almonds and zesty candied orange peel. These 'Almond Rocks' combine the chewiness of a macaroon with the crunch of roasted nuts, bound together by a light flour and egg white batter. Traditionally baked on wafer paper, they form large, satisfying mounds perfect for dipping into tea or coffee.