Ingredients
- 140 g sliced or slivered almonds
- 140 g dried cranberries
- 2 egg whites
- 170 g icing sugar
- 1 1/2 tsp salt
- 1 orange zest only
Instructions
- Mix everything in a bowl until homogeneous. You don't need to beat the egg whites, just mix them in (it's a question I get often).
- Place a silpat or baking paper on a baking tray. If you're using baking paper it's best to rub a bit of vegetable oil on top of it just to make sure the cookies won't stick.
- Put a 10cm diameter cookie cutter over the baking paper or silpat and pout a tablespoon of mix inside.
- Press the mix down using the back of a spoon to flatten it as much as possible, leaving no empty spots. Then lift the cookie cuter and repeat the process with the next cookies until the tray is full.
- Take to a preheated oven at 140C for 25-30min or until really golden.
- Let cool completely before removing them from the tray as they are really soft while hot.
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