PREPARATION GLUTEN-FREE WALNUT BISCUITS

1. Preheat the oven to 150°.

2. Sieve the powdered sugar three times.

3. Beat the eggs with the powdered sugar until you have a light creamy mixture, it took me 15 minutes. If you beat them too short, the cookies will taste of egg yolk. We definitely don’t want that.

4. Gradually add the vanilla extract, cardamom and lemon juice and continue beating until the mixture is very soft.

5. Add the coconut flakes and rice flour.

6. Roughly chop the walnuts and add to the mixture.

7. Pour the batter into a piping bag or, with the help of two spoons, pipe or place small walnut-sized balls on a baking tray covered with baking paper. The dough may separate slightly during baking.

8. Depending on your taste, place a walnut half, some chopped walnuts or pistachios on each.

9. Place the cookies in the oven and leave to dry for 10 – 15 minutes. Don’t open the oven door in between.

10. Remove from the oven and leave to cool completely on the baking tray before removing them, as they are very fragile after baking. But once they have cooled down properly, they remain firm.