- 300g whole almonds
- 225g caster sugar
- The zest of half a lemon
- The whites from 2 large eggs
- A few drops of good-quality vanilla extract
- A few drops of almond extract
- Icing sugar for dusting
Preheat the oven to 160C/gas mark 3. Place the almonds on a tray and roast them for about 15 minutes or so, turning them every so often, until they are golden but not too brown. Leave to cool.
Put the almonds in a small food processor with half of the caster sugar and the lemon zest and blend as finely as you can get them.
Clean a mixing bowl or the bowl of a mixing machine with boiling water to remove any traces of grease. Using either an electric hand-held whisk, or the mixing machine, whisk the egg whites until they are stiff, then add the remaining sugar and continue beating until stiff again. Fold in the ground almond mixture with the vanilla extract and almond extract.
Line a baking tray with silicone paper or baking parchment, dampen your hands with a little water, take about half a dessertspoon of the mixture at a time and roll into balls and flatten lightly until they are about 1-1cm thick; or alternatively, pipe them in a piping bag with a plain nozzle. Place the biscuits on the baking tray about 3cm apart.
Bake for about 20-30 minutes, or until golden. Allow to cool on the tray, then remove and dust with icing sugar.
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