Orange and almond biscuits

Chef Fi Greig teaches you how to whip up these tasty weekend treats.

Makes 10

Ingredients

2 cups ground almonds

1 cup caster sugar

Zest of 1 orange

1 thumb of ginger, peeled and grated

1 tablespoon honey

1 egg white, beaten

1 cup icing sugar, for rolling

Method

1. Preheat the oven to 200°C. In a mixing bowl, add the almonds, sugar, orange and ginger and stir to combine. Next, add in the honey and beaten egg white. Mix until it comes together in a ball-shaped dough. Put the icing sugar into a bowl.

2. Form dough into balls of about 45g each and roll them in the icing sugar. (Tip! Don’t do this with your hands because the warmth of your hands rolling the dough will push the icing sugar into the mixture and it won’t give you that nice crunchy texture when it cooks.)

3. Place the balls onto a lined tray, flatten slightly with a fork, and cook for 15 minutes or until golden. These will keep in an airtight container in the cupboard for 5 days.

RECIPE VIA SUNDAY CANTINA BY FI GREIG, A COLLECTION OF 60 RECIPES, FROM BREAKFASTS TO BAKING, MANY OF WHICH ARE RAW, VEGAN, SUGAR-FREE AND GLUTEN-FREE (SUNDAYCANTINA.COM, $49)

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