PREPARATION
Brush with: 1 egg white
Combine the Tigernut flour, sugar, cardamom
seed, salt, flour and baking powder. Gradually add the egg
and beat until a dough forms, adding Tigernuts about halfway
through. With floured hands divide dough in half. On a lightly
floured surface roll each half of dough into a log about 25
cm long and 5 cm wide. Transfer logs to the prepared baking
sheet, spacing the logs about 7.5 cm apart. Brush with egg
white. Bake for approximately 20 minutes in 200°C, or until
firm to the touch (logs will spread during baking). Remove
from oven and let cool on a wire rack for about 10 minutes.
Transfer logs to a cutting board and, using
a serrated knife, cut log into slices 1.25 cm thick on the
diagonal. Arrange evenly on baking sheet. Bake 30-50 minutes
in 100°C. Remove from oven and let cool. Preserve in an airtight
container at room temperature. |
