100ggranulated sugar of choiceincrease to 150 g for sweeter
1tspvanilla extractor vanilla paste
1pinchsaltdecent size
50gnatural sliced almonds
Instructions
Pre-heat oven to 170°C fan-forced and line a baking tray with baking paper.
Insert butterfly and whip egg whites for 40 sec/speed 4/MC on. Remove butterfly.
Add remaining ingredients except for almond flakes and combine for 30 sec/speed 4/MC on.
Put the sliced almonds on a plate. Take 1 tbsp of mixture and roll in to a ball. Press slightly in to almonds on plate, to achieve a thick round cookie shape. Put on baking tray. Repeat for remaining mixture. These won't spread or rise, so it’s ok to place them close to each other on the tray.
Bake for 13-15 min, until golden brown. Allow to cool completely before serving.