Lemon and Almond Biscuits
- 1 1/2 cups blanched almonds, ground very finely
- 1 cup caster sugar
- 2 egg whites
- 1/2 teaspoon cinnamon
- zest 1 lemon
Combine the ground almonds in a bowl with the caster sugar. Add the cinnamon and lemon zest.
In a separate bowl beat the egg whites until soft peaks form. Fold into the almond mixture. Mix well.
Place teaspoonfuls of the mixture on a lined baking sheet.
Bake for 10-15 minutes at 180°C until the ridges start to brown.
Cool on a wire rack. Store in an airtight container.
Makes approx 20 biscuits.