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Lemon and Almond Biscuits

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20 ml ml Lemon Lemon
(Freshly Squeezed)
225 g g Icing Sugar Icing Sugar
200,5 g g Almonds Almond
2 large large Eggs Egg

Lemon and Almond Biscuits

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50 min



  • Grate and juice the lemon.
  • Separate the eggs, whisk the egg whites until they form a peak, gradually adding in the icing sugar.
  • Add in the lemon juice and lemon peel.
  • Knead in the ground almonds until the mixture becomes stiff.
  • Allow to sit for 1 hour.
  • Roll out the pastry and divide into strips ¾cm thick and shape into half moons (about 6cm).
  • Place on a baking tray covered with baking paper and lightly bake in a pre-heated oven at 150°C for about 20 minutes.
  • Allow to cool.


  • Bind the remaining icing sugar to the lemon juice until it becomes a pouring consistency, pour over the biscuits.
  • Allow to set.


Fat4 g Carbonhydrates9 g Protein1 g kCal73 Kilojoule307