Recipe - Almond Hearts

150 g Ground almonds
100 g Icing sugar; sifted
Orange flower water; to
taste
Egg white

Mix the almonds and icing sugar and add a teaspoon or so of orange
flower water. Mix in just enough egg white to bind together to a firm
paste that can be rolled out. It is easy to overdo the egg white,
and you'll find that adding extra ground almonds will help to dry the
mixture.

Wrap in cling film and chill for an hour. Preheat the oven to
170C/325F/gas3. Roll out to about 1cm ( 1/2") thick, dusting the
worktop and rolling pin with cornflour if necessary to stop the
mixture sticking.

Cut with a heartshaped cutter, place on a baking sheet lined with
baking parchment or rice paper, and bake for 1520 minutes until pale
gold. Cool on a wire rack and sift icing sugar over the cakes before
serving.

Converted by MC_Buster.

NOTES : Makes around 30

Converted by MM_Buster v2.0l.