I like to use the almond pulp left over from making the almond milk as an excuse to make these sweet, almond and orange scented cookies.

Makes: 24 cookies
Prep time: 15 minutes
Cooking time: 20 minutes per batch

Gluten Free, Dairy Free

Ingredients

11 tablespoons ground almond flour or almond pulp (leftover from making almond milk)

200g (scant 1 cup) sugar, preferably an unrefined golden, granulated one.

Zest of 1 orange

Small pinch of sea salt

3 free-range egg whites

2 tablespoons olive oil

Method

• Preheat the oven to 160°C/gas mark 3 /(325°F).

• In a medium mixing bowl, mix together the ground almonds or almond pulp, salt, sugar, orange zest and olive oil.

• In a separate clean bowl, use an electric whisk to whisk the egg whites until they form stiff peaks.

• Using a large metal spoon, fold the stiff egg whites into the almond mix until well combined.

• Line a baking sheet with grease proof paper, brushed with a little extra olive oil to ensure it definitely doesn’t stick.
• Spoon a heaped teaspoon of the mixture onto the baking sheet, allowing a couple of inches (5cm) in between each one, to allow room as they expand when they bake. Continue a teaspoon of mixture at a time until you have used all the mixture, although I usually cook these in two batches.
• Bake for 20 minutes
• Ease the cookies off the baking paper and put onto a baking rack to cool.