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Thursday, August 4, 2016

flourless brazil nut macaroons

Ingredients

  • Servings: 3
  • 2 cups quick cooking oats
  • 3/4 cup white sugar
  • 2 teaspoons orange zest
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup finely chopped brazil nuts

Recipe

  • day one: combine oats, sugar, orange rind and salt. stir in the salad oil. cover and refrigerate overnight.
  • day two: preheat oven to 350 degrees f (175 degrees c).
  • to the chilled mixture, add the beaten egg and the nuts.
  • to form cookies, press some of this mixture into a teaspoon. push off ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. bake 15 minutes or until done.

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