ALMOND MACAROONS

My sister gave me this swiss "Biscuits and Cookies" coobooks by Nicola Diggins:

Ingredients:

rice paper
100g/6oz caster sugar
2 tablespoons cornflour
2 egg whites, lightly beaten
1/4 tsp; almond essence
halved blanched almonds to decorate

Line two baking trays with rice paper. Mix together the round almonds, sugar and cornflour. Add the egg whites and almond essence and stir well to give a thick paste.
Spoon the mixture into a nylon piping bag fitted with a plain 1-cm/1/2 in nozzle. Pipe 16 rounds of the mixture at interval on the prepared baking trays and place half a blanched almond in the centre of each.
Bake in a moderately hot oven (190°C, 375F, gas 5° for 18-20 minutes, or until lightly brawned. Allow the macaroons to cool on the ra for a few minutes, then tear the excess rice paper away and transfer the biscuits to a wire rack to cool comletely. Makes 16 amond macaroons.

Graham Crackers

Makes 60 about pieces (from Family Circle Irresistible Bicuits Cookies and Shortbreads)

Ingredients:

2 1/3 cups wholemeal plain flour
1/2 cup cornflour
1/2 teaspoon salt
1/4 cup caster sugar
150 g. butter
3/4 cup cream

Procedures:
1. Sift flour, cornflour, salt and caser sugar into a bowl.

2. Rub in butter with fingertips until mixture reselbkes breadcrumbs. Stir in creal to lake pliable dough.

3. Shape dough into a ball, wrap in plastic film, and chill for 30 minutes. Roll out thinly.

4. With a pastry wheel or sharp knife, cut dough into squares or oblongs. Place on greased baking trays, allow room for spreading.

5. Bake at 200°C for 6-7 minutes, or until firm and golden brown. Cool for 2-3 minutes on trays. Transfer to a wire rack to cool completely. Store in an airtight container.