Ingredients

Method

• 250 g almonds, blanched
• 75 g light brown sugar
• 1 T honey
• 1 T orange zest
• 1/4 cup free-range egg whites
• 1 cup low-fat plain yoghurt
• 1 vanilla pod, split
• 1 orange, juiced and zested

Method

Ingredients

Preheat the oven to 180°C. In a blender, grind the almonds with 50 g brown sugar until coarse in texture.

Add the remaining brown sugar, honey and orange zest before slowly adding the egg whites and blending until a cookie dough forms.

Line a baking tray with baking paper and mould the dough into rough, bite-sized balls. Bake for 15 to 20 minutes, or until golden and cooked through. Remove from the oven and allow to cool.

Combine the yoghurt, vanilla seeds, orange juice and zest and serve with the cookies.