In a family where 4 of the 6 of us have various food intolerances I'm always looking for healthy treats that I can put into the children's school lunches that don't leave them with sore tummies or grumpy dispositions.
These pine nut cookies hit the double jackpot as they are both gluten and dairy free.
The children (including a few 'ring-ins' from down the street) have given them the thumbs up. Here is the recipe:
200 g flaked almonds
100 g pine nuts
100 g rice flour
225 g caster sugar
zest of 1 lemon
2 medium egg whites at room temp
pinch of cream of tartar
1 teaspoon vanilla extract
icing sugar for dusting
Preheat oven to 180 celsius. Line a baking tray with baking paper. Place the almonds and pine nuts on the lined tray (separately), and brown them well in the oven for 8-10 minutes. The almonds will brown slightly quicker. Once browned, remove from the oven and cool. Reduce the oven temp to 160 celsius.
Once cooled, place the almonds and rice flour in a food processor and blitz until you have a fine mix. Place into a medium mixing bowl, add the pine nuts, 115 g of the sugar and the lemon zest, and mix well.
Whisk the egg whites with the cream of tartar until light and foamy, then add the remianing caster sugar and whisk until creamy and glossy, but do not overbeat. Mix the nut mixture into the egg whites, along with the vanilla essence.
Mould the mixture into small mounds, patting each one down slightly. Bake for 15-20 minutes until they turn light golden, keeeping an eye on them as they brown quickly. Remove and transfer to a wire rack to cool.
Sprinkle with icing sugar. Makes about 25.