Ingredients

The following ingredients have 4 Servings
  • 90 g ground almonds
  • 60 g caster sugar
  • pinch fine sea salt
  • 30 g dried cranberries (chopped)
  • 1 egg white (weight 30 to 35g)
  • 1 tsp honey
  • ¼ tsp almond extract
  • 2 tbsp icing sugar (to coat before baking)

Instruction

  • Base-line a large baking sheet with baking paper.
  • Pre-heat the oven to 170 C/325 F/Gas 3.
  • In a smallish bowl, mix together the ground almonds, sugar, salt and chopped dried cranberries.
  • In a large bowl, beat the egg white with the honey (using an electric whisk) until you have a thick, soft meringue mixture (approx 2 minutes on high setting).
  • Add and fold in the almond extract and dry ingredients, working it until you have a soft, thick, fully-combined paste.
  • Put a couple of tablespoons of icing sugar into a flat bowl ready to dust the cookies.
  • Dust your hands with icing sugar and form the mixture into about 10 equal-sized balls, completely coating each with the icing sugar as you go and placing on the prepared baking tray.
  • Gently pinch each ball to form peaks.
  • Bake for 15 minutes until crisp on the outside.
  • Remove from the oven and leave to cool completely on the baking tray.