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.
Ingredients
- 1 1/2 pounds Granulated sugar (Originally 'Sooji Khand Ratal 1.5'. Converted to modern equivalent.)
- 1/2 pound Almonds (Blanched and peeled.)
- 10 ounces Candied orange peel or marmalade (Originally '25 tolas'. Dried candied peel is preferred.)
- 1/4 pound Wheat flour (All-purpose flour) (Originally 'Mill no. 1 wheat flour'.)
- 6 large Egg whites (Plus extra if needed for binding.)
- 1 sheet Wafer paper or parchment paper (For lining the baking sheet.)
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Instructions
- 1Preheat the oven to 325°F (160°C). Blanch and peel the almonds. Cut the almonds and the candied orange peel into fine slices.
- 2In a clean, large bowl, beat the 6 egg whites until they form stiff peaks.
- 3Gently mix the sugar, sliced almonds, sliced orange peel, and flour into the beaten egg whites until well combined. If the mixture is too dry or crumbly to hold its shape, add additional egg white as needed until it binds together.
- 4Line a baking sheet with wafer paper (or parchment paper). Form the mixture into smooth, round balls approximately the size of small apples. Place them on the paper spaced 2 inches apart. Bake in the preheated oven (moderate heat) for 20-25 minutes or until they turn a pale red (light golden brown) color.
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