These almond and lemon biscuits are crunchy on the outside, soft and chewy in the middle, and absolutely bursting with flavour.
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Serves
25
Icing Sugar
Caster Sugar
Ground Almond
Lemon
Egg White
Honey
Salt
Almond
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
25
Icing Sugar
Caster Sugar
Ground Almond
Lemon
Egg White
Honey
Salt
Almond
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Step 1.
Preheat the oven to 150°C. Line a large baking tray with baking paper. Sift the icing sugar into a small bowl and set aside.
Step 2.
In a separate mixing bowl, mix together the caster sugar, salt and ground almonds. Zest in the lemons and mix thoroughly.
Step 3.
In another mixing bowl, use an electric whisk to beat the egg whites and honey together until thick and glossy with stiff peaks forming.
Step 4.
Use a spoon or spatula to gently fold the egg whites into the ground almond mix. Use a spoon or your hands to portion out the dough into roughly 25g pieces and roll them into balls.
Step 5.
Coat the cookies in some icing sugar and place them on the prepared baking tray.
Step 6.
Gently press an almond into the centre of each cookie then slide the tray into the oven to bake for 15-20 mins, until cracked on the surface. Let them cool down fully before serving.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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