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Export 7 ingredients for grocery delivery
Step 1
In a large bowl, combine all the dry ingredients: almond flour, cornstarch, icing sugar and baking powder. Mix well to combine evenly.
Step 2
Add the wet ingredients: egg whites, melted butter, apricot jam and lemon zest. Using your hands mix everything until a smooth paste forms.
Step 3
Place some water in a small bowl and add 2-3 of rosewater or orange blossom water, then soak your hands in the fragrant water. Wet palms will prevent the cookie paste from sticking to your hands.
Step 4
Scoop up around 2 tbsp of the almond paste (or 25-30g), then roll it between your palms to form a round ball. Repeat the process for all the cookies - you should get 14-16 pieces depending on how big you make them.
Step 5
Toss each cookie through the icing sugar to coat them all around. Place the cookies on a lined baking tray, then with your fingers press on the top to gently flatten them.
Step 6
Bake in a pre-heated oven at 180C (360F) with fan on for 15 minutes. Once baked, allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool fully.
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