In a large mixing bowl, mix together all the nuts, sugar, honey, peel and egg whites. Knead into a workable dough then leave
in a cool place for at least 30 minutes.
Preheat the oven to 170C, 325F, Gas mark 3 and lightly butter and flour 3-4 baking sheets.
Turn the dough onto a surface which has been thickly dusted with icing sugar and roll out to 5mm/1/4 inch thickness. Cut
into squares or diamonds and transfer
to the baking sheets, spacing well apart. Bake in the oven for 25-30 minutes.
In another bowl, mix together the icing ingredients and use to cover the biscuits whilst they are still warm. Cool
completely before eating.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.