Lemon and almond Italian biscuits

Instructions

1. Preheat the oven to 170°C (340°F) and line a baking tray with baking paper.
2. If using raw almonds, blend them in a food processor until coarsely ground; some bigger chunks are fine. Set aside.
3. In a large bowl, combine the lemon zest and sugar by rubbing them together with your fingers until the oils from the lemon zest have released and the mixture is fragrant. Add the icing sugar and blended almonds (or almond meal) and mix well to combine.
4. In another bowl, beat or whisk the egg whites with a pinch of salt until they form stiff peaks. Mix in the vanilla, then add the egg whites to the sugar mixture. Gently fold together to form a stiff, firm dough.
5. Tip some extra icing sugar into a small bowl.
6. Roll the biscuit dough into 12–15 small balls and toss them in the extra icing sugar to coat. Press a blanched almond into each ball, then push them down slightly.
7. Spread the balls evenly across the lined baking tray and bake for 12 minutes, or until just beginning to colour. Remove the biscuits from the oven and leave to cool and firm up.
8. The biscuits are delicious warm or at room temperature. Store them in an airtight jar or container.