Ingredients
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Makes about 25
- 2 large egg whites
- 100 g (1/2 cup) sugar (or kosher for Passover powdered sugar)
- 150 g (1 1/2 cups) almond flour
- 1 packet vanilla sugar (or 1 tsp vanilla extract, optional)
- 3 drops bitter almond extract
- whole almonds and/or a few 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. Gently fold the whites into the almond-sugar mixture. The batter will be slightly grainy and foamy.
Spoon into small paper cups, or use two teaspoons (or a piping bag) to shape small balls and arrange them on a baking sheet lined with parchment paper. Decorate with almonds and/or pistachios if you like.
Bake in the middle of the oven for about 15 minutes. Let cool, then store in an airtight container.
Find more Passover recipes here.
Variation
- Swap the almond flour for hazelnut flour.