Carob biscuits

Carob biscuits

By
From
Sicily
Makes
20 biscuits

Carob trees are plentiful in Sicily. Historically, they provided shade for cattle and the beans became fodder for the animals. In hard times carob beans were ground into flour, which is naturally sweet and has a lovely caramel flavour; it was used to replace coffee in drinks and precious chocolate, luxuries out of the reach of Sicily’s poor. I have also heard of carob gnocchi.

I buy huge bags of almonds as I love the milk they produce. They are cheaper and I believe better for you when they are still brown and in their thin skins but the recipe will work if you only have blanched almonds. I use the leftover almond meal from making Almond Milk, and soft Medjool dates as I like their natural sweetness, but if you prefer you can add sugar instead.

Ingredients

Quantity Ingredient
200g almonds
100g carob flour
3 egg whites
100g salted butter
6 medjool dates, stoned
or 1 tablespoon caster sugar

Method

  1. Preheat the oven to 180°C and line a baking tray with baking parchment. Put the almonds into a food processor and grind to a sandy texture. Add the remaining ingredients and blend again to combine. You should end up with a soft and sticky dough.
  2. Wet your hands with water and roll walnut-sized balls of dough. Lay them on the prepared tray, spaced apart by at least 5 cm. Flatten them slightly with the back of a damp fork or spoon and bake in the oven for 8–10 minutes, or until the biscuits start to crack and become firm to the touch.

Variations:

  • Add the seeds of 4 cardamom pods or 2 teaspoons of ground cinnamon to the mix for a wonderfully spiced flavour.
Tags:
Italy
Italian
Sicily
Sicilian
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