Ask a chef: The Tin Goose's gluten-free almond orange cookies

Photo supplied.
Photo supplied.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

 

The Tin Goose's gluten-free almond orange cookies

Ingredients

4 cups ground almonds
2 cups caster sugar
grated rind of two oranges
4 egg whites, beaten to soft peaks
2 Tbsp honey, warmed until runny
icing sugar for rolling
slivered almonds to decorate.

 

Method

Preheat oven to 160degC.

Mix ground almonds, sugar, orange zest, beaten egg whites and honey to a thick paste, adding a little orange juice if it is too dry.

Sift icing sugar on to a clean, dry surface and roll balls of dough the size of small plums in it. Place on a baking tray lined with baking paper and press them down slightly. Sprinkle slivered almonds on top.

Bake for about 20 minutes.

Makes about 12.

 


Requested by Kathrin Kawalle, of Dunedin.

This recipe comes from the Tin Goose Cafe in Cromwell.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.


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