Actually a tier of cookies. It’s a festive food served at Christmas, Weddings, parties etc…

WHAT YOU NEED:

500g Almonds

500g icing sugar

3 egg whites

icing:

200g icing sugar

½ egg white

1 tsp white vinegar

 

HOW TO MAKE IT:

Grind almonds into a paste ( I buy almonds already ground to use) leave to dry and mix in a bowl with icing sugar. Add half egg whites (unwhipped) and work the dough well. Place the bowl over a pan of gentle simmering water and stir in remaining egg white. Keep stirring till mixture is luke warm.

Preheat oven to 170’c. Grease and flour ring moulds. While mixture is still warm spoon into a piping bag and with the large nozzle pipe into the rings. Put in oven and bake till brown (not too dark)

Prepare the icing – sift the icing sugar and stir into egg white and vinegar until it forms peaks. Spoon into the piping bag with a small round nozzle.

To put together the cake, place the largest ring on the bottom and decorate each ring individually in a zigzag pattern of icing sugar then place the next size ring on top and decorate again. Continue until you get to the top.

 

PRESENTATION:

I like to stick miniature crackers or lollies on the side while icing sugar is still moist. You can also use flags, marzipan fruits etc… for decoration. Make sure it is stored in an air tight container.