This recipe is an adaptation of Italian amaretti. It calls for macadamias, but hazlenuts, walnuts, almonds, pistachios or pine nuts would also be good. (Cooking Light magazine 8-04)

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Name: Macadamia and Ginger Cookies
Prep time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Italian
Ingredients: 1/2 cup Self-rising flour; 1/2 cup Macadamia nuts; 1/2 cup Crystallized ginger; 2 large Egg whites; 3/4 cup Sugar; 1 teaspoon Honey; 1 teaspoon Orange rind grated

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INGREDIENTS

1/2 cup Self-rising flour
1/2 cup Macadamia nuts
1/2 cup Crystallized ginger
2 large Egg whites
3/4 cup Sugar
1 teaspoon Honey
1 teaspoon Orange rind ; grated

Servings

INSTRUCTIONS

1. Preheat oven to 300.

2. Line 2 baking sheets with parchment paper; secure with masking tape.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal. Reserve 1 tablespoon of flour mixture in food processor; set remaining flour mixture aside. Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.

4. Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form. Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind. Drop dough by level tablespoon 2 inches apart onto prepared baking sheets. Bake at 300 for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.

NOTES

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Macadamia and Ginger Cookies

1/2 cup Self-rising flour 
1/2 cup Macadamia nuts 
1/2 cup Crystallized ginger 
2 large Egg whites 
3/4 cup  Sugar 
1 teaspoon Honey 
1 teaspoon Orange rind grated

1. Preheat oven to 300.
2. Line 2 baking sheets with parchment paper; secure with masking tape.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal. Reserve 1 tablespoon of flour mixture in food processor; set remaining flour mixture aside. Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
4. Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form. Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind. Drop dough by level tablespoon 2 inches apart onto prepared baking sheets. Bake at 300 for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 30

Calories: 106
Calories from Fat: 16 (15%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 73.1mg		3 %
Potassium 36.7mg		1 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 21g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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