Lemon Almond cookies

-




Recipe inspiration from Araba felice in cucina (originally from Donna Hay)

Ingredients 

  • 240g of almond meal
  • 200g of caster sugar
  • 1/2 tsp of bicarbonate of soda
  • 1 tbsp of lemon (or any citrus) juice
  • 1 tbsp of lemon zest 
  • 2 egg whites 
  • Icing sugar
Method

  1. In a large bowl mix the almond meal, sugar, bicarbonate of soda, lemon juice and lemon zest.
  2. Whisk the egg whites until stiff in a separate bowl. 
  3. Add the egg whites to the almond meal bowl and mix with your hands until combined. 
  4. Divide the mixture into approximately 16 balls, then coat each ball in icing sugar and place on a baking tray (about 3-4 cm apart).
  5. Cook in a preheated oven for approximately 12-15 minutes at 160 degrees C. Remove the cookies once lightly browned, make sure to not cook for too long or they will dry out too much. 
  6. Leave to cool on a baking tray, then enjoy!

Comments

Post a Comment

Popular posts from this blog

Riso venere con zucchine e gamberetti

-
Image
  Ingredients 250g riso venere 300g gamberi 300g zucchine 1 limone (succo e scorza) Sale, Olio evo 1 spicchio di aglio Metodo Cuocere il riso venere. Grattugiare le zucchine. In una padella scaldare dell’olio con lo spicchio di aglio sbucciato  Aggiungere le zucchine grattugiate e far stufare per circa 10 minuti a fuoco basso. Rimuovere l'aglio. Insaporite i gamberi crudi con scorza e succo di limone e far saltare in padella o bollire fino a quando avranno cambiato colore. Mescolare riso, gamberi e zucchine e servire.
Read more

Sourdough focaccia (1)

-
Image
Recipe inspiration from The Perfect Loaf Ingredients 500g bakers flour 395g filtered water 10g salt 100g sourdough starter 10g extra virgin olive oil Method Mix the sourdough starter in the water. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough. Continue kneading (either by hand or in the kitchen aid mixer - for about 5 -8 minutes) until the dough becomes a smooth but wet dough. Add the extra virgin olive oil and keep kneading for another 5 minutes. Start the stretch and folds process, every 30 minutes after the first knead - repeat the stretch and folds 4 times. After 2 hours, transfer the dough into a well oiled baking pan. Gently stretch and relax the dough every 30 minutes in the pan (use wet hands). Repeat 4 times (total of 2 hours). Heat oven to 230 degrees C about 30 minutes before the focaccia is ready to bake. About 30 minutes before baking, dimple the dough with your fingers, drizzle over 1-2 tablespoons of ext
Read more

Tray Roasted Chicken with grapes, olives and walnuts

-
Image
Recipe inspiration from Ostro the cookbook Ingredients  1 large chicken chopped into pieces (or a mix of thighs and drumsticks) - approx 1kg  150g of red grapes 50g of olives 3 garlic cloves 50g of walnuts Rosemary sprigs 2 lemons Extra virgin olive oil Method Pre-heat the oven to 180 degrees C fan forced.   Arrange the chicken pieces in a roasting tray. Scatter around the grapes, olives, garlic, walnuts and rosemary.  Halve the lemons and squeeze the lemon juice into the pan and leave the lemon halves in the tray. Drizzle with olive oil and salt. Roast for approximately 40-45 minutes. Check the chicken is cooked with an oven thermometer.  While the chicken is roasting, if there is too much much liquid increase the oven temperature to 200 degrees C.  Once cooked, remove the chicken from the oven and leave the tray with the juices in the oven for another 10 minutes to reduce the liquid. Spoon the sauce over the chicken, serve and enjoy. 
Read more