Recipe: Hadji bada
Special almond macaroons, deliciously chewy with a hint of rosewater, are traditionally made for the Passover feast. We call them hadji bada. They are so popular we make them now all year round. My Aunt Eileen's recipe contains walnuts as well as almonds, double the amount of eggs and are deliciously chewy.
● 500g blanched almonds, very finely ground
● 200g walnuts, finely ground
● 500g caster sugar
● 1 teaspoon ground cardamom
● whites of 5 medium eggs
● 1 egg yolk
● Pre-heat the oven to 160°C/Gas Mark 2. Makes 75
● In a bowl, mix the almonds, walnuts, sugar and cardamom. Add the egg whites and egg yolk, then knead into a malleable dough. Cover and rest in the refrigerator for a few hours or overnight.
● Line a baking tray with greaseproof or baking paper. Have a bowl with a little rosewater in it, for wetting your hands.
● Lightly wet your hands with the rosewater and take a little of the dough the size of a walnut and shape in a tight ball, flattening the top a little with your finger.
● Arrange on a tray, spacing the balls as they expand when baked.
● Bake for about 15 to 20 minutes or until golden.
● Leave to cool completely before handling. Store in an airtight container in the refrigerator or freezer.
Linda Dangoor's Flavours of Babylon is published by Waterpoint Press