Yep, this is next on my list to make. Just something to try also, to keep them wrapped up you could always use a little flour and water mixed to a paste (glue) and use this along the edges to be sealed to help glue them down. I will try this myself when I make them.

This was one of my favourite meals at a great mexican restaurant in North Adelaide (when I used to travel a lot for work pre-kids), haven't had this in years now, so I'm looking forward to making it. 

Just a question for those that have made them, do they get nice and crispy by shallow frying ?  I think they used to deep fry them in the restaurant in Adelaide as the were very brown all over and very crunchy.

Thanks for the recipe

These are my husband's favourite and he even makes them himself ! Even better !

(It is his one and only recipe that he makes full stop lol !).

Cooke, Well my MIL came over tonight and I asked her for the recipe, and her comment was "I don't use a recipe".  She is however going to write down what she does (hmmmm probably no measurements lol), and once she gives it to me I will do a google search for a recipe with similar ingredients / method etc.  So lucky we have a bit of time b4 Xmas lol. So stay tuned !

Hmmm I didn't know about it, but thank you for letting me know. Would I need to properly convert the recipe to put it in and does it matter that the recipe came from the BHG website ?

CP63, I think I'd reduce it by maybe 60g overall. 30g from each mix.  I'm a real sweet tooth, but with the icing sugar on top as well it's a bit too much. I'd rather taste the nutty flavour I think.  If you try it let me know how you get on.  I have some of the mix sitting in the fridge as I ran out of pine nuts and pistaccio nuts so I'm off to the supermaret to get some more.

It makes quite a big batch. I've already made 16 and I think I could quite easily make another 16 from what I have left, if not more. So you could even halve the recipe I think and still have plenty.

Debbie

 

A friend gave me this recipe today and have just made them using the TMX.  They are sooooo yummy.  I didn't write down what I did though but it's pretty easy to convert and when I did a google search I found the recipe she gave me on Better Homes and Gardens so have included the link as well.  They are an Italian biscuit.

http://au.lifestyle.yahoo.com/better-homes-gardens/tv/-/watch/22339171/pinolate-biscuits/page/2/

You firstly need to toast 100g of hazelnuts and let cool.

Process 120g blanched almonds and 200g caster sugar until you have a fine powder and then add 3 egg whites. Pour mix into a separate bowl.

For the second mix add the 100g of toasted hazelnuts removing skins (I just rubbed a handful between my hands and the skins flake off easily), add 200g ground almonds and then 200g sugar, 1tbsp honey, 80g butter and 1 egg white. Mix, together.

Gently combine the two mixes and then put in the fridge for 1 hour.  Preheat oven to 150g.

Chop 150g pistacchio nuts and 180g pine nuts coarsely and put in a bowl. Once the above mix is chilled take small balls and roll in the nut mix (pistacchio and pine nuts) and place on trays (flatten slightly, but they do spread so not too much). Wet your hands because it is sticky.

Cook for 20mins or until lightly browned. Let cool and sprinkle with icing sugar.

Ummmmm they won't last long, they're so yummy.

Chookie, I have a vague recollection that the trick is to make sure that the metal never touches the sides or roof (cavity) of the microwave oven. ie don't put them too close to the outer edge of the microwave turntable just in case they tip and touch the sides.  Someone else may know for certain. I have a multi-function microwave (it has an in built crisp function as well as convection etc etc and you can use a combination of microware and crisp at the same time so I think that's where I got that info when we bought the microwave).
Hope this helps.

Oh Thermomixer, I thought you'd lived over there too. Funny how you still have the the traditional favourites over here though eh.

Yeh great idea Thermomixer.  The restaurant I quoted, well they are well known for their coconut prawns, and to my suprise we went to a friends house and she made them for starters and I was over the moon so had to get the recipe.  If you like things a bit spicier too you could always add a bit of chilli in with the sauce.  They really are so yummy ! Bit of a pain peeling the prawns (but that's DH's job and I do the coating !). Can be made in advance a little too and just fry when ready to serve. Next time we make them, I will post a pic.