Ingredients
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- Makes about 25 pieces
- 2 egg whites
- 100g (½ cup) sugar (or Passover powdered sugar)
- 150g (1½ cups) almond flour
- 1 packet vanilla sugar (optional)
- 3 drops bitter almond extract
- whole almonds and/or pistachios (for decoration)
Preheat the oven to 170°C (340°F). Mix the sugar, vanilla sugar, and almond flour, then add the 3 drops of bitter almond extract. Beat the egg whites until stiff peaks form. Gently fold the whites into the almond-sugar mixture. The resulting mixture should be slightly grainy and foamy.
Spoon into small paper cups or use two small spoons (or a piping bag) to form small mounds on a baking sheet lined with parchment paper. Decorate with almonds and/or pistachios if desired.
Bake in the middle of the oven for about 15 minutes. Let cool completely, then store in an airtight container.
Find more Passover recipes here.
Variation
- Replace the almond flour with hazelnut flour.