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Home / Eat Well / Recipes
30 min
Makes:
30
By
Annabel Langbein
Cook, food writer, publisher and columnist for Canvas
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This gluten-free macaroon mix is twisted into knots and baked into chewy, moreish cookies. You can also shape it into rings or other shapes. It makes a wonderful tiered wedding cake made by constructing rings of different sizes and layering them on top of each other once they are cooked. Use the leftover egg yolks to make homemade mayonnaise or hollandaise.
Ingredients
| 2 cups | Icing sugar, plus extra for rolling |
| 2 ½ cups | Ground almonds, or more if needed (Main) |
| 2 | Egg whites, or more if needed |
| ¼ tsp | Almond essence |
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Directions
- Preheat oven to 150˚C fanbake and line an oven tray with baking paper. Sift icing sugar into a mixing bowl and stir in ground almonds. Add egg whites and almond extract and stir until the mixture comes together in a ball. If too wet, add more ground almonds – it should be sticky but firm enough to roll. Turn out onto a bench and knead about 50 times until nice and pliable.
- Break off walnut-sized balls and roll each on a board dusted with a little icing sugar to create a snake about 24cm long. Take the ends and twist into a pretzel shape. Place on prepared tray and bake until lightly golden (7-8 minutes). Don't overcook – they are meant to be chewy. Allow to cool. Store in an airtight container for up to 3 days (if they dry out they lose their lovely chewiness).
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