Butterless Cookies

Ingredients

• 150 g almonds (peeled or with shell as desired)
• 1 unprocessed orange
• 2 eggs (size S)
• 3 egg yolks
• 200 g sugar
• 400 g flour
• 1 packet Weinstein baking powder
• Salt
• parchment paper (for the tray)
• flour (for working)
• 1 egg (for brushing)

Instructions

1. 1.

   Preheat the oven to 160°C fan for the butterless cookies.

2. 2.

   Spread the almonds on a baking sheet and roast in the middle of the oven for about 10 minutes. Remove from the sheet and let cool.

3. 3.

   Grate the orange zest finely. Beat the eggs and yolks with the sugar until very fluffy. Fold in the orange zest. Mix flour, baking powder, and a pinch of salt, then fold into the batter; finally knead the almonds into the dough for the butterless cookies.

4. 4.

   Turn the oven to 180°C fan. Line a baking sheet with parchment paper. Divide the dough in half and roll each portion into a log on the sheet using floured hands. Flatten slightly to about 2 cm high and 5 cm wide. Whisk an egg and brush the logs with it.

5. 5.

   Bake the logs in the middle of the oven for about 20 minutes. Remove, cool for about 10 minutes, then slice them with a sharp knife into roughly 1 cm thick slices. Arrange the slices on the sheet lying sideways and bake again for another 10–15 minutes until golden brown but not too dark. Cool and enjoy immediately or store in airtight containers.