Simple Fall flavour that you can use in anything calling for powdered or icing sugar. Try it in a batch of your favourite shortbreads!
- Preheat oven to 200F, spray a cooling rack with non-stick spray.
- Spread out the peels in one layer on the rack and place in the oven.
- Bake until dry and brittle, about 2 hours. Let cool.
- In a coffee or spice grinder, combine driend peels and sugar and process until fine and powdery. Store in an airtight container.