Thursday, January 19, 2012

"Italian Kisses"

At a local place not too far away from our home you find the most delicious almond cookie called "Italian Kiss". Two bites of heaven one might say. I felt the need to make this soft sweet tangy almond cookie my own and put the Natural activities stamp on it. Suddenly I have a treat I can enjoy everyday without having guilt knocking on the door. Two bites of heaven....  

Italian Kisses
100g almonds, blanched
4 medjool dates, pitted
2 medium eggs, whites only
zest from one small organic lemon

The best way to blanch almonds is to put them in boiling water, off the heat, for 4min, which is just enough to pop the almond out of its shell. Then allow the almonds to cool before adding them in the recipe.

Preheat the oven to 175ºC/350ºF, line a baking tray and set aside. 

Once the almonds are dry, ground them in a food processor. Add the pitted dates, egg whites, and lemon zest. Run the food processor until the dates are completely dissolved and combined with the rest of the ingredients.

Use a tablespoon to form the soft cookie in to an oval shape which are  supposed to be looking like lips, hence the name - "Italian Kisses", but are not easy to master, which you can see in the picture below. Bake in the oven for 15min and allow to cool before serve. Makes about 12



HEALTH BENEFITS of Lemons: Lemons are an excellent source of vitamin C, which is one of the vitamin that not only works to build up your immunity but actually protect your cells from damaging. They are a part of citrus family and one that has an alkaline effect on your body, helping you to tackle an over acid stomach. When using the zest you should go for a organic lemon since you don't want the wax surface and the preservative sulphate in your baking. Many people have an allergic reaction to the preservative  sulphite and is therefore best avoided. 

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