July 1st, 2016
These are wafer thin, alomondy, crisp and gluten free. You could flavour them with stem ginger and back them with chocolate but this weekend the orange and lime zest will go nicely with my gooseberry and elderflower pannacottas.
Heat your oven to 200 degrees and line a couple of trays with non-stick baking paper
Put one egg white in a bowl and whisk for a few seconds just to loosen it and add some bubbles. Tip in 50g of icing sugar and mix in. Add the zest of a lime and half an orange. Tip in 125g flaked almonds and stir.
Put small dollops of the mixture on to the lined trays, allowing space for spreading them. Use the tips of a fork to press and stretch the almonds so they form flat shapes. Try to make sure all the flakes touch in order that they stick together.
Bake for 8 – 10 minutes but do check them after 5 minutes as the trays might need turning or swapping in the oven. Be careful no to burn them. When they are browned, let them cool on the trays and maybe dust with icing sugar.