For the Cookies:
250 g (9 oz) castor (fine) sugar
4 tablespoons dark honey
125 g (5 oz) ground hazelnuts
125 g (5 oz) ground almonds
100 g (4 oz) chopped candied orange peel
1/2 teaspoon ground cinnamon
A pinch of salt
3 egg whites
Flour to roll out
About 60 rice paper circles 6 cm (3-1/2 inch) diameter
Baking paper
For the GLAZE
200 g (8 oz) castor sugar
125 ml (4-1/2 fl oz) water
Quantity makes approx. 60
Dampen 3 baking sheets, (or batch bake) line them with baking paper and lay out the rice paper circles. Make the cookies – Melt the sugar with the honey over a gentle heat. Mix the nuts, orange peel, cinnamon and salt in a bowl and add the honey mixture. Stir to mix. Whisk the egg whites till stiff then fold in the honey mixture. Heat the oven to 180 C (350 F, Gas mark 4). Roll out the cookie dough to 1 cm (1/2 inch) thick. Cut out rounds and lay them on the rice paper circles. Bake for 20-25 minutes till golden but not too brown. While the cookies are baking, make the glaze – Boil the water with the sugar till a ‘skin’ starts to form. Brush the hot cookies with the syrup, so they develop a white topping.