1 egg white
1 cup all-purpose flour
1 cup confectioners' sugar
1/2 cup unsalted butter or margarine at room temperature
140g almonds with skin, ground
1/4 teaspoon ground cinnamon
A pinch of ground cardamom
A rind of 1/2 lemon
Glace icing
2 egg whites
1 1/4 cups confectioners' sugar
1/2 teaspoon dark rum
1 egg white
1 cup all-purpose flour
1 cup confectioners' sugar
1/2 cup unsalted butter or margarine at room temperature
140g almonds with skin, ground
1/4 teaspoon ground cinnamon
A pinch of ground cardamom
A rind of 1/2 lemon
Glace icing
2 egg whites
1 1/4 cups confectioners' sugar
1/2 teaspoon dark rum
On a smooth surface, combine the flour, egg white, confectioners' sugar, butter or margarine, almonds, and spices
Mix and knead with your hands (do not use a spoon) until just combined
Roll out the dough to a thickness of 1/2 cm using a rolling pin
Cut into strips of 2 x 4 cm
Cover with glace icing and bake slowly in a low oven (150°C) in a buttered baking dish
To make the glace icing, beat egg whites until stiff and firm
Gently fold in confectioners' sugar that has been moistened with dark rum, continuing to mix in one direction
Cover the cakes with the glace icing and bake.
