Lemon and Almond Biscuits

10:01 pm on 13 October 2008


  • 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.

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