Perfect to nibble with a refreshing cup of Fairtrade tea. The chewy texture and nutty aroma of the biscuits makes them delectable. They are very easy to make and look super impressive, plus they’re gluten free.

Makes 15 to 20 biscuits:

Ingredients

180g Tropical Wholefoods Fairtrade Apricot Kernels
120g Tate & Lyle Fairtrade Caster Sugar
Grated zest of 1 Fairtrade lemon
1/2 tsp almond extract
1 pinch salt
2 free-range egg whites
50g flaked almonds
1 tsp Fairtrade honey
Tate & Lyle Fairtrade Icing Sugar
Method
Preheat the oven to 160C/325F/Gas mark 3
Grind the Tropical Wholefoods Fairtrade Apricot Kernels in an electric grinder to a powder.
In a bowl, mix together the ground kernels, caster sugar, lemon zest, almond extract and salt.
Rub everything together with your fingertips to disperse the zest and extract evenly.
Whisk the egg whites and the honey until form peaks form.
With a large metal spoon, gently fold the meringue into the apricot kernel and sugar mix to get a soft malleable paste.
With your hands, roll the paste into 20g rounds.
Flatten them a little, roll in a plate of flaked almonds to cover then roll in plenty of icing sugar.
Put on a baking tray lined with greaseproof paper and bake for 14-18 minutes. They should turn a very light golden brown colour but stay relatively pale and chewy in the centre.
Leave to cool completely before storing in a sealed jar or tin.

© Spring 2010 Fair Comment