Prep 5 mins
Cook 15 mins
I have not tried these yet but seen recipe and sounds yummy. I love nutmeg! When I try, I will rate it too. This is another recipe from The Guide to Natural Healing. It says, "Regular use of nutmeg stimulates the cardiovascular system, promotes concentration, acts as an expectorant, reduces joint inflammation and helps the liver remove toxins. Do not consume more than 2 tbsp. of ground nutmeg or 10 drops of essential oil per day. In large doses, can be toxic, produce hallucinogenic effect or cause miscarriages." For Joint inflammation it says to put 5 - 6 drops of nutmeg oil on a sugar cube, or in 1 tbsp. of honey. Guess as long as you use 5-6 drops a day you could put it on whatever you like. Keep it up everyday. Just thought someone might want to try. Also, from my own experience, flax seed is great for arthritis too among many other things. Eat around a tablespoon of it a day. You can grind it in a coffe grinder so its easier to digest. Put it in oatmeal, sprinkle on cold cereal, in muffins, etc...
- 2 large eggs
- 236.59 ml sugar
- 56.69 g candied lemon peel
- 255.14 g ground almonds
- 14.79-29.58 ml cornstarch
- 1.23 ml grated nutmeg (best to use whole nuts and grind with the fine side of a cheese grater to a powder)
- graham cracker
- lemon frosting
- 56.69-85.04 g chopped pistachios
- Preheat oven to 350°F.
- Beat the eggs and sugar until frothy.
- Chop the lemon peel. Stir the peel and almonds into the egg mixture. Add some cornstarch to thicken. Fold the nutmeg into the egg mixture.
- Shape the dough into walnut-sized balls and place each ball on a graham cracker. Bake cookies for 12-15 minutes.
- After they have cooled, spread frosting on them and sprinkle with pistachios.