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CLEMENTINE (ORANGE) FILLED COOKIES




Source of Recipe


Jennifer Lewis


Recipe Introduction


Origins Unknown


List of Ingredients




6 oz blanched almonds
2 1/2 cups powdered sugar
2 1/2 tsp clementine or orange zest
3 large egg whites
1/4 tsp cream of tartar
1/4 cup sugar
6 tbs GFCF butter/margarine
1 tsp each clementine or orange juice and lemon juice

Recipe



1). Line 2 baking sheets with parchment and fit a pastry bag with a 1/2" plain tip, set aside.

2). Blend almonds in a food processor or blender until finely ground. Add 1 3/4 cup powdered sugar and 2 tsp zest, pulse to combine.

3). In a bowl, whip egg whites and cream of tartar to soft peaks. Sprinkle in sugar and whip to stiff peaks.

4). Fold almond mixture into egg whites. Transfer batter to pastry bag and pipe 1" rounds on baking sheets, let sit 1 hour at room temp.

5). Heat oven to 300 degrees. Bake 20 min. or until cookies are golden. Cool completely.

6). MAKE FILLING---Beat together butter, 1/2 tsp zest and juices. Add 3/4 cup powdered sugar and beat until fluffy. Pipe a small amount on the bottom side of half the cookies, sandwich with the other cookies.