Oranges and mandarins lose their a-peel after a while. Come on, that’s a good one. But even though they do get a bit boring in the fruit bowl, they are found in some of my favourite baked treats, and these cookies are no exception.
Makes: 24
Ingredients
Method
- Place the almond meal, sugar, honey, egg whites, orange zest and baking powder in the bowl of an electric mixer fitted with the paddle attachment and mix until well combined.
- Tip in the chocolate and mix through on low speed.
- Cover with plastic wrap and chill in the fridge for about 1 hour.
- Preheat the oven to 160°C (fan-forced). Line a baking tray with baking paper.
- Roll the mixture into 24 even balls, then coat each ball in icing sugar.
- Place on the prepared baking tray, at least 2cm apart, and bake for 10–15 minutes or until golden. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
