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.)
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.