Ingredients
- 170 g chopped almonds
- fresh ground lemon zest
- pinch cinnamon and/or vanilla
- 1 egg white
- 100 g granulated sugar of your choice (I used xylitol)
Servings: cookies
Instructions
- Put the oven at 90 °C.
- Transfer the chopped almonds in a bowl and add the lemon zest and the cinnamon and/or vanilla.
- In another bowl beat the egg white until stiff. Then add slowly the granulated sugar. The egg white should be stiff and shiny.
- Add 3/4 of the meringue to the almonds and incorporate slowly with a spatula. It should be a uniform dough.
- Put some parchment paper on a baking sheet and transfer the cookie dough on the parchment paper. Form into a 2 cm/1 inch high rectangle and coat the whole with the rest of the meringue. Cut all in 12 pieces, separating them from each other.
- Put the baking sheet into the oven and let the spumini dry for one hour. They have to dry, not to get color!
- After the time switch off the oven and let the cookies cool out in the oven, with the door open lightly (I put a wooden spoon to hold the oven door a little open).
- Serve and enjoy!
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Hi,
How many grams of almonds are needed, please? It says 170 and then there’s a 7 beside that number. It’s a bit confusing.
Thank you
Lena