Make 16, 2-inch squares.
Flat, thin, crisp, gluten free and so very easy to make, these biscuits remain crisp and delicious stored in a zip lock bag, refrigerated.
INGREDIENTS:
1¼ cup walnuts
2 large eggs, at room temperature
½ cup scant measure sugar
Grated zest of 1 orange
PREPARATION:
Preheat the oven to 375F.
Line a 9x9 inch baking pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift after baking.
Chop the walnuts coarsely in a food processor.
With an electric hand mixer, beat the eggs, adding sugar gradually until pale and thick.
With a rubber spatula fold the orange zest and the walnuts.
Pour the mixture into the prepared pan, tilting the pan to distribute the mixture evenly.
Bake for about 30 minutes, until firm to the touch.
Cool on a wire rack.
Cut with a serrated bread knife. Do it gently, so the biscuits don’t crack.
