Abambar / Soft Almond Macaroons

Again these biscuits are very popular in Libya. They make an appearance at most libyan functions/ events. 

What you will need

225g/8oz crushed nuts/almonds

225g/8oz icing sugar

4 egg whites

2 tsp almond essence

pinch of salt

Whole / Halved blanched almonds 

In a bowl, whisk the egg whites until frothy. Add the sifted icing sugar in small batches and continue whisking at high speed until stiff peaks form. Gently fold in the ground almonds, salt and essence, being careful not to over work it. The mixture should be light but firm enough to hold its shape.

Line a baking tray with baking paper. Spoon out equally sized rounds. Make sure you space them out as they expand when baking. Place an almond in the center of each round. Leave it stand in the tray for an hour or so. Before baking, preheat oven to 170/Gas 3 and bake in middle rack til it is a light golden colour. 

Crunchy almond biscuits

Another take on the basic cookie recipe. These cookies are deliciously crunchy. 

What you will need

225g/8oz softened butter

140g/5oz caster sugar

1 egg yolk lightly beaten

1/2 tsp almond essence

225g/8oz plain flour

225g ground blanched almonds chopped

salt

Mix your butter and sugar in a bowl with a wooden spoon.
Beat in your egg yolk and almond essence.
Sift in your flour along with the pinch of salt
Add in the chopped ground blanched almonds
Roll the dough into a round ball, then wrap in cling film.
Chill in the fridge for about 30-60 minutes.

When you remove your dough from your fridge, roll it out and cut out your desired shape with a cookie cutter. I usually just keep these nice and round. 

Bake for 15- 20 minutes then leave to cook for about 10 minutes. And there you have it, another cookie developed from the Basic cookie Recipe.