Why not add these tasty lemon biscuits to a glass of Limoncello at the end of your meal? A double treat!
Makes about 35
Salted butter, for greasing
4 medium egg whites
350g caster sugar
350g ground almonds
Grated zest of 3 unwaxed lemons
2 tablespoons limoncello (lemon liqueur)
Icing sugar, sifted, to decorate
Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with baking parchment and lightly grease with butter.
Put the egg whites in a large bowl and whisk using an electric whisk until stiff peaks form. Add the sugar, then the almonds and the lemon zest, stirring between each addition. Pour in the limoncello and stir to make a smooth paste.
Place heaped teaspoons of the mixture onto the prepared tray, spaced about 3cm apart to allow room to spread (the mixture should make about 35 biscuits).
Bake for 15 minutes or until light golden brown. Leave until cool and rm then lightly dust with icing sugar.