Ingredients
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- 1 Egg
Can use 1/3 cup egg whites. - 1 Cup White Sugar
- 1 Orange Zest
Use the zest of one or two oranges blitzed fine in the blender. - 2 Tbsp Honey
- 2½ Cups Almond Flour
Or ground almonds - ½ Tsp Baking Powder
- ½ Cups Icing Sugar
Method
Make the dough
- 1 Egg
Can use 1/3 cup egg whites. - 1 Cup White Sugar
- 1 Orange Zest
Use the zest of one or two oranges blitzed fine in the blender. - 2 Tbsp Honey
- 2½ Cups Almond Flour
Or ground almonds - ½ Tsp Baking Powder
- ½ Cups Icing Sugar
Mix the eggs, sugar, orange zest, and honey in a bowl until well combined.
Add the almond flour and baking power and mix until the dry ingredients are absorbed.
Cover and refrigerate for an hour or overnight.
Preheat the oven to 350F
Place the icing sugar in a shallow dish, ready for rolling the cookies. Line cookie sheets with silicone baking mats.
Roll a walnut-sized piece of dough into a ball and place in the icing sugar. Roll around until the dough is covered with icing sugar and place on the baking sheet. Place about 12-15 cookies per pan.
Bake for 17 minutes, rotating the pans halfway through the baking time.
The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft but don't lift them off the cookie pan. As the cookies cool, they stiffen up and will have a crisp outside and a chewy centre.
Store at room temperature in an airtight container.
Note: These cookies would also work with lemon zest instead of orange zest.