Makes about 6 dozen cookies.
Easy to make, nutritious and not too sweet, these treats keep well refrigerated or frozen for a long time.
I store them in a tight-fitting container with wax paper in between the layers.
½ pound almonds, about 2 cups
½ pound walnuts, about 2½ cups
Grated rind of 1 lemon
Grated rind of 1 orange
1 tablespoon lemon juice
1 tablespoon orange juice
½ cup honey
3 large egg whites, at room temperature, whisked
¾-1 cup flour
Confectioner’s sugar for dusting the cookies
Line 2 large cookie sheets with parchment paper.
Preheat the oven to 350F.
Roast almonds and walnuts in a single layer for about 10 minutes.
Reduce the oven to 250F.
Chop the nuts coarsely, SEPERATELY IN BATCHES, in a food processor fitted with the steel blade.
Transfer to a bowl with the rinds, juices, honey and egg whites. Mix well.
Add flour gradually, mixing with a wooden spoon to form a thick, but not stiff mixture.
Roll generous teaspoonfuls of mixture into balls between damp (not wet) palms. You will have to rinse your hands from time to time. Place on the cookie sheets and bake for 20 minutes, until the tops feel firm to the touch.
Cool on a wire rack and dust with confectioner’s sugar.