While I was baking these cookies (Weesper moppen) I realized that they were gluten-free. This in turn made me think about the Gluten Free blog event Seamaiden of Book of Yum is organizing in memory of Bette Hagman. Even though I don’t have Celiac Disease and none of my friends or family has, I do have a formal training as a dietician so I know about the condition and what impact it has on a persons diet and therefor life.
This cookie recipe is not from one of Bette Hagman cookbooks but I would still like to dedicate it to Bette Hagman for all the work she has done for people with a gluten intolerance.
Weesper moppen (from Koekje by Jonah Freud)
makes about 50
250 g (8 Â¾ oz) blanched almonds
275 (9 Â¾ oz) granulated sugar
grated peel of Â½ lemon
Process all the ingredients in a food processor. Make sure not to over-process but the nuts should be finely ground. Allow the dough to rest overnight in the fridge.
Preheat the oven to 200Â°C (390Â°F). Sprinkle a layer of granulated sugar on your working surface and roll the dough into 2 logs of 3.5 cm (1 Â¼ in) in diameter. Cut the logs in 1 cm (0.4 in) slices.
Bake the cookies on a baking sheet lined with baking parchment for 10 minutes until they are lightly coloured and still soft on the inside.