Orange almond Italian cookies

For about 24 cookies

Ingredients

250 grams (2 1/2 cups) almond flour (same as almond meal, or blanched almonds ground until very fine in the food processor)

250 grams (1 1/4 cups) sugar

25 grams (2 Tbsp) honey

80 grams (1/3 cup) egg whites (Depending on the size of the eggs, 80 grams is more than 2 but less than 3 egg whites)

grated zest of 1 orange

2 grams (1/2 tsp) baking powder

icing sugar to roll in

Preparation

Add all ingrediets excpe icing sugar to the bowl of a stand mixer.

A food processor should work too, or use a bowl if you’re going to mix this by hand.

Fit the stand mixer with the paddle attachment.

Turn it on at low to medium speed and mix until the mixture is homogeneous.

Cover with plastic wrap, and allow to chill in the refrigerator. An hour should suffice.

Preheat the oven to 160C fan forced (180F/375F if not fan forced). Roll the mixture into 25 balls with your hands.

Cover each ball in icing sugar.

Arrange the balls on a baking sheet covered with parchment paper. They should be spaced somewhat apart, as they will expand when you bake them.

Bake for 10-15 minutes at 160C/320F (or 180C/375 if not fan forced), until golden.

Allow them to cool to room temperature, then store in an airtight container