Ginger and Almond cookies

[sonnetjie]

1.Mix together 2 cups toasted ground almonds ( grind fresh almonds and toast them for a few minutes in the oven, keep a close eye on them as burn very easily), 3-4 drops of almond essence, a generous pinch op ammonium bicarbonate, 1 tablespoon of glazed ginger ( about 6 squares) finely chopped , 2 tablespoons of orgran gluten free flour.

2. Bring to boil about 3 tablespoons of water and 2/3 cup castor sugar in a pot till all the sugar has been dissolved. It will form a clear liquid.

3. Add 2 to 3 let it stand for about 8 hours

4.Whisk 2 egg whites together add gradually 1 tablespoon icing sugar

5. Crumble number 3 mixture if necessary to break up

6. Gradually add 4 to 5 in your Kitchen aid and mix well.

7. Sprinkle some gluten free flour on work bench. Roll the mixture out with your hands to a 1 cm thick sausage. Cut diagonally into thumb size length.

8. Bake on baking trays that have been covered with magic cooking sheet www.magiccookingsheet.com.au

9. Bake in pre heated fan forced oven on 150C for about 12min

10. Remove from oven and sprinkle with icing sugar.

11. I suggest you x3 the recipe as the family will eat cookies before they have had the opportunity to cool off.