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Ingredients
| 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 |
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Method
Biscuits:
- 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.
Topping:
- Bind the remaining icing sugar to the lemon juice until it becomes a pouring consistency, pour over the biscuits.
- Allow to set.
