Ingredients
| 150 g | Almonds (Main) |
| 70 g | Plain flour |
| 100 g | Caster sugar |
| 1 | Orange, zested (Main) |
| 1 sprinkle | Grated nutmeg |
| 3 | Eggs, 1 whole and 2 separated into whites and yolks |
| 1 handful | Edible flower, petals separated (Main) |
Directions
- Preheat oven to 200C. Blitz almonds until finely ground. Add to a bowl with flour, caster sugar, the orange zest and a little grated nutmeg.
- Beat 1 whole egg with 2 egg yolks (reserve the whites) until pale and ribbony. Set aside. In a separate bowl, beat the 2 egg whites to form stiff peaks. Fold the egg yolks into the flour mix, then gently fold in the egg whites.
- Place small (well-spaced) spoonfuls on a baking paper-lined baking tray, spreading the dough out with a spoon if you want a thinner, crunchier cookie. Top the dough with picked edible flower petals and bake for 20 minutes until just golden. Cool to serve.