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Danish Almond Cookies
2 cups icing sugar, plus extra for rolling 2½ cups ground almonds, or more if needed 2 egg whites, or more if needed ¼ tsp almond extract
© Annabel Langbein Media
Preheat oven to 150˚C fanbake and line an oven tray with baking paper. Sift icing sugar into a mixing bowl and stir in ground almonds. Add egg whites and almond extract and stir until the mixture comes together in a ball. If too wet, add more ground almonds – it should be sticky but firm enough to roll. Turn out onto a bench and knead about 50 times until nice and pliable.
Break off walnut-sized balls and roll each on a board dusted with a little icing sugar to create a snake about 24cm long. Take the ends and twist into a pretzel shape. Place on prepared tray and bake until lightly golden (7-8 minutes). Don’t overcook – they are meant to be chewy. Allow to cool. Store in an airtight container for up to 3 days (if they dry out they lose their lovely chewiness).
This recipe is from my book The Free Range Cook: Through the Seasons
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