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Not only the perfect accompaniment to Gluhwein, these divinely nutty cookies are also gluten-free.
4 free-range eggs 400g (14oz) granulated sugar 400g (14oz) unpeeled almonds, finely chopped 75g (3oz) candied orange peel,finely chopped Grated rind and juice of 1 lemon 1⁄4 nutmeg, finely grated 5g ground cinnamon sheets of rice paper 20ml rose water 15g (1⁄2 oz) icing sugar Using a hand whisk, or an electric hand whisk, whisk the eggs and sugar together in a large bowl until it reaches the consistency of thick cream. Gradually add the almonds, candied orange peel, lemon rind, nutmeg and cinnamon and mix well. Place the rice paper on a baking sheet and spoon approximately 2 tbsp of the mixture per cookie on to the rice paper. Smooth the dough with a knife dipped into rose water to prevent it sticking. Pre-heat the oven to 180°C/350°F/Gas Mark 5. Bake the cookies for 10-15 minutes or until firm to the touch. Remove from the oven and leave to cool slightly. Mix the icing sugar with the lemon juice to form a paste and drizzle over the warm cookies. Makes 12 big cookies |
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