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An Italian classic crowned with a buttery macadamia nut for a touch of native Australia! Enjoy this delicious nibble by First Nations chef Keith Munro with your afternoon coffee.
Prep time 20 min
Cook time 15 min
Serves 30

INGREDIENTS

INGREDIENTS FOR
30 SERVINGS
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METHOD

  1. Preheat oven to 170°C/150°C fan forced. Line 2 baking trays with baking paper. Combine almond meal and caster sugar in a bowl. Add NESTLÉ Sweetened Condensed Milk and vanilla and rub into almond mixture until combined and mixture resembles breadcrumbs.
  2. Whisk egg whites until soft peaks form. Add egg whites to almond mixture and stir until a dough forms. Roll mixture into 30 small balls.
  3. Place icing sugar in a shallow bowl. Coat balls of dough with icing sugar and place onto prepared trays. Press a macadamia nut into the centre of each biscuit. Bake for 15 minutes or until light golden. Cool on trays for 5 minutes before transferring to a wire rack to cool.
TIP:
Try and ensure you are purchasing bush foods from Indigenous owned businesses

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