This recipe was hidden down the bottom of a post from a year or so ago. I went looking for it on the Chelsea Sugar website and it has gone from my link. With direction I found it again the Chelsea Web Site. I decided that it needs to be a stand alone recipe For me and you.
I love these cookies. They are macaroon and on the grown up scale, Miss Muffin isn’t at all keen on them that means more for me and Mr Muffin. Talking of Mr Muffin, these are often baked for his work shout for those with GF diets. They apparently make people happy, not just me.
*thank you Micky for telling me I had to make these.
Gluten Free Chewy Orange Biscuits/Macaroon.- Muffinmum.com
2 cups ground almonds
1 cup Caster Sugar
finely grated rind of one orange
2 egg whites
1 heaped Tbsp honey, warmed
Icing Sugar-to coat
Preheat oven to 160°C.
Line 2 baking trays with baking paper.
Whisk the egg whites until they for soft peaks.
Add almonds, caster sugar, orange rind, honey and stir gently until well mixed.
Place icing sugar on a small plate and roll *balls of the mixture to coat.
Put balls onto prepared tray and leave a couple of cm between each.
Press gently on each ball to flatten slightly.
Bake for 15— 18 minutes then cool on a wire rack— store in an airtight container
* I have found the size doesn’t matter as long as it is uniform. Small teaspoon size taste as good as dessert spoon size balls.