"Cordiales", my way. (Gluten free, grain free and dairy free)
Sweet, moreish almond and "cabello de ángel" biscuits, flavoured with lemon and cinnamon
Ingredients
- 500 grams almonds, with or without skin (or use 500 grams ground almonds)
- 3 medium eggs, preferably free range
- 200 grams sugar I use eco raw cane sugar
- 200-230 grams "cabello de ángel"
- rind of one lemon
- 1 tsp cinnamon
- small pinch of salt
Instructions
- Preheat oven to 180º centigrade
- Line a large baking tray with baking paper
- Grind almonds in a food processor.
- Add almonds to a large bowl along with all the other ingredients
- Mix throughly till completely combined
- With the help of a tablespoon, form small balls and place on the baking tray, giving them a cone-like shape if you fancy
- Place in the oven and bake for 14-15 minutes until slightly browned
- Allow to cool completely and enjoy