Macadamia and Ginger Cookies

Ingredients

• 1/2 cup self-rising flour
• 1/2 cup macadamia nuts
• 1/4-1/2 cup crystallized ginger
• 2 large egg whites
• 3/4 cup sugar
• 1 teaspoon honey
• 1 teaspoon grated orange rind

Directions

1. 1

   Preheat oven to 300°.

2. 2

   Line 2 baking sheets with parchment paper; secure with masking tape.

3. 3

   Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal.

4. 4

   Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside.

5. 5

   Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.

6. 6

   Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form.

7. 7

   Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind.

8. 8

   Drop dough by level tablespoons 2 inches apart onto prepared baking sheets.

9. 9

   Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.