Walnut and Cinnamon Macaroons


Originally, this was a very long mumbling post about my lost baking mojo, motivation and all the fun that goes with it, you know the way thoughts flow when the things look dark around us! Luckily, I had to meet the deadline and post my bundt cake for the #BundtBakers so my mumbo-jumbo writing was pushed back in the queue and when I came back to finish the post, you guessed it, it didn't make sense any more.
What was I thinking? Mojos never get lost, they only go quite and take a back seat from time to time, to make us realise what we are missing and then they peak out again, regain their territory, bringing back the enthusiasm, motivation and all the fun and pleasure of doing things we love doing, like baking!

And these macaroons deserve a light mood and good company to share them with. End of story.

Walnut and Cinnamon Macaroons

Makes 16

180 g walnuts
1 tbsp potato starch ( corn flour)
pinch of baking powder
1/4 tsp cinnamon
100 g caster sugar
1 beaten egg
icing sugar for dusting

Preheat the oven to 180C/350F/gas 4
Put the walnuts, starch, baking powder and cinnamon in a food processor and whiz for few moments until the walnuts are grounded ( or use ground walnuts). Add the caster sugar, mix then slowly start adding the egg, a little at the time, enough to make a malleable mixture ( about 3/4 of an egg). Divide into 16 balls, roll them thoroughly in the icing sugar and place, spaced well apart on the greased baking sheet. Bake for 10 to 12 minutes, or until they crack and still feel soft to the touch. leave to cool on a wire rack.
They will keep fresh in an airtight container for few days. You can also freeze them.

Adapted from Sugar and Spice, by Gaitri Chandra 

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