- 50g butter
- ½ cup caster sugar
- 2 large egg whites
- ½ cup rice flour
- 1/4 cup finely ground almonds.
- 1 tsp of finely grated lemon zest
- 1/2 tsp cinnamon powder
Melt butter. Cool. Beat the egg whites with a pinch of salt until stiff. Add sugar gradually, beating well. Stir in softened butter. Add sifted flour, ground almonds, zest and cinnamon. to egg white mixture.
Grease some grease-proof paper with a little olive oil or butter or margerine. Put the greased paper onto a baking slide. Put teaspoon lots of the mixture onto the paper. Flatten out to about 7 cm rounds. Bake 160C for 8-10 minutes. Let cool before removing from the paper