I am out of hibernation... finally! In the last few weeks we have been having a few lovely warm and sunny days in the UK..and life is so much better! So.. sun hat, sunglasses, a good book and off to the park! Sunshine makes you feel alive!
Over the years I have learned to be more appreciative. When I used to live in Italy I thought nothing of the beautiful sunny days you often get there. I just took them for granted; so when I moved to the UK (almost 20 years ago now! I cannot believe it) I realized that sunny days should be treasured; even when you spend time indoors if there is more light and the sun is shining your mood is so different.
Today I have a little recipe to share with reduced sugar. I made some cookies for my children's afternoon snack and they are halfway between a cookie and an amaretto. If you make amaretti (I love them) you have to add quite a lot of sugar, so I tried something in between instead by mixing almond meal and flour but with much less sugar. Adding orange zest and juice adds a delicate perfumed flavour and almonds are quite sweet anyway. These cookies last quite well for a few days in an air tight container.
My blogging friend Mimi Rippee who is a great chef has made my ham and asparagus lasagna. Mimi is a professional chef and you can tell that by the quality and presentation of her recipes. Check out Chef Mimi Blog and be inspired by her wonderful recipes.
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Yield : 25
In a bowl mix the flour with the almond meal, the sugar, the egg, the melted butter, the zest and the juice of the orange. Add the vanilla essence and the baking powder.
Working with your hands form a smooth ball. Add a little extra flour to help you with this if it is too sticky. Wrap it in cling film and put it in the fridge for 30 minutes.
Sprinkle some flour on your worktop and roll the pastry with your hands forming a long sausage. Cut it into small pieces and make little balls the size of a walnut.
Roll them in powdered sugar and place them on a non sticky parchment paper on a baking tray. Bake them for 10 to 15 minutes at 180C or 350F until they look slightly golden. Don't let them get too dark.
Let them cool down before serving.