Do you know the difference between macarons/macaroons? As far as I can work out the French style macarons are multi-coloured and layered together with a ganache. Macaroons, are possibly Italian and are shredded coconut and egg whites. Then we have these Amaretti ones which are ground almonds, caster sugar and egg whites and which according to this cutting are Sicillian – confused? I am. They all taste terrific though….
I don’t remember Mum making lots and lots of biscuits, but she did make quite a few slices in her time. Unbaked ones like this one were always a favourite, especially in summer when using the oven heated up the kitchen too much. These days with air conditioners that isn’t so much of a problem, but unbaked slices are still a quite a good way to make a sweet treat.