Soft, chewy and addictive, these super simple cookies can be flavoured with orange or lemon zest. Finely diced dried sour cherries or golden raisins also make a great alternative to the apricots.
1½ cups (140 grams) ground almonds
½ cup caster sugar
pinch sea salt
finely grated zest 1 orange
¼ cup finely chopped dried apricots
2 x #7 egg whites
⅓ cup caster sugar
⅓ cup icing sugar
Preheat the oven to 160°C fan bake.
Line a flat baking tray with baking paper. Put the ground almonds, caster sugar, salt and orange zest in a medium bowl. Using your fingertips, rub the zest into the mixture to infuse with the orange oil. Stir in the apricots.
Whisk the egg whites in a separate bowl until foamy and just starting to form soft peaks. Be careful not to overbeat them. Add to the almond mixture and stir to make a soft dough.
To assemble: Put the caster sugar and icing sugar into separate shallow dishes. Scoop out a small spoonful of the dough and roll into a ball in the palm of your hands. Repeat until you have 20 balls. Roll in the caster sugar then in the icing sugar.
Place on the baking tray and sprinkle over a little extra icing sugar before baking. Bake for 25 minutes or until a light golden colour, turning the tray for even browning. Makes 20.
Cook’s Tip: For a walnut and cranberry version use ½ cup ground almonds combined with 1½ cups finely ground walnuts pieces and add ¼ cup chopped cranberries for the apricots. The rest of the ingredients remain the same.