Attention all food bloggers and friends of Sweet New Zealand:
Remember to enter your sweet recipes this month (info here - I am hosting so you will need to email me the entries) by February 27th and you will be in the draw to win two delicious packs of Fresh As products: Raspberry Powder and Strawberries slices. You can enter old recipes as long as you add the SNZ logo. You can enter as many times as you like, winners will be chosen with Random.org, so you just need to be lucky!
After the marzipan here are some amaretti, also made using apricot kernels together with almonds. These are the perfect gluten free biscuits, maybe next time I will make them without blanching the almonds (for a darker colour) except for the apricot kernels: these must be blanched and skin removed as it is poisonous. I add apricot kernels because they taste and smell delicious, like Amaretto liqueur.
200 g almonds
A few Apricot kernels (up to 20)
200 g raw sugar
3 egg whites
Blanch the almonds and apricot kernels in boiling water to remove the skins, then grind in a food processor with half of the sugar (100 g). Whip the egg white until foamy with the remaining sugar (adding one spoon at the time). Fold in the almonds. Spoon on a baking tray lined with baking paper and bake at 100°C for an hour or until the bottom of the amaretti comes off easily from the baking paper. Let them dry for a night before eating. They last a long time (if you don't eat them first!).
This recipe is for Sweet New Zealand #31, the blogging event open to all Kiwi bloggers (living in NZ or overseas) and expats blogging from NZ. I am the host for February, so if you like to enter a sweet recipe please contact me, or click here for the instructions. Also let me know if you are keen to be a host in 2014, and book a month!