from Matt and Pickle
- 2 egg whites
- a pinch of unrefined salt
- 70g sultanas
- 25g (1/3 cup) walnuts
- 200g (2 cups) almond meal, plus extra for rollling
- 115g white rice flour
- 80g (1/2 cup) unrefined sugar (e.g. rapadura)
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon bicarb
- 150ml extra virgin olive oil
Place egg whites and salt in a high-powered blender and process until just fluffy. Add the sultanas and walnuts and blend again until just combined. Add the remaining ingredients and pulse until the mixture forms a thick paste.
Tip the mixture onto baking paper or a silicone oven mat and roll into a log. Cover and refrigerate for a few hours until really cold and firm.
Preheat oven to 150C (fan-forced). Line two baking trays.
Dust bench with extra almond meal. Roll/press the dough (in batches) to about 5mm thick (it will be oily and hard to work with). Cut into squares or use cookie cutters & transfer to trays, or roll directly onto trays and cut into squares/diamonds.
Bake 15-20 mins until just brown. Cool on a wire rack, store in airtight container.