chewy almond cookies with orange and apricots

Pillowy thick, soft and chewy in the center, studded with apricot bits, topped with a pecan or almond with a slight orange hint is what I crave some evenings. I learnt this recipe from my South African friend, Stephanie mass who is part of my baking group

INGREDIENTS:

• 200 gms Almond flour or ground almonds

• 200 gms white caster sugar

• 2 egg whites

• Pinch of cream of tartar (alternative a drop of lemon juice)

• 1/2 tbsp vanilla extract

• 1 tsp baking powder

• zest of 1/2 normal size orange

• 5 dried apricots chopped

• Icing sugar for rolling the cookie balls

• 20 Pecans or almonds

METHOD:

• Pre heat the oven to 170 deg celcius

• Line a baking tray with baking paper or a silicon mat

• Whisk the egg whites, cream of tarter and vanilla extract until foamy

• Mix ground almonds, caster sugar, baking powder, orange zest and apricots in a bowl. Fold in this mix with foamy egg whites to form a cookie dough. It will be a bit sticky

• Take 3-4 tbsp icing sugar in a plate

• Roll 1 tbsp of cookie dough into a ball and lightly coat the balls with the icing sugar. Dust excess icing sugar off

• Arrange the balls onto a baking tray and gently push in a nut in the center of each cookie

• Bake for 12-15 mins until cookie spreads, cracks and is lightly coloured. Be careful as it can burn easily

• Cool for 5 mins on the baking tray before removing the cookies to cool completely on a wire rack

• Store in an air tight container

Note: You can make this vegan by replacing egg whites with 4 tbsp of Aquafaba (canned chickpea juice)