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 over-do the egg white, and youll 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 heart-shaped cutter, place on a baking sheet lined with baking parchment or rice paper, and bake for 15-20 minutes until pale gold. Cool on a wire rack and sift icing sugar over the cakes before serving. NOTES : Makes around 30
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 667 (77%)|
|Amt Per Serving||% DV|
|Total Fat 74.1g||99 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 46.3g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 1057.5mg||28 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 14.2g|
|Protein 31.8g||45 %|
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Calories per serving: 862
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