300 g (3 cups) almond meal
250 g caster sugar (125 g is enough sugar)
2 egg whites
finely grated zest of 1 lemon
icing sugar, for dusting
- Preheat the oven to 180 deg. C fan forced and conventional. Line a baking tray with baking paper.
- Mix the almond meal and sugar in a large bowl. Add the egg whites and lemon zest and mix through to create a paste (using your hands is best here.) Pinch off pieces of paste and shape into 3 cm x 4 cm rectangles (give or take). This mixture is very pliable. I like to make mine look a little bit more interesting by placing indents of my fingers around the edges and then a slight thumbprint in the middle. Dust in the icing sugar to coat well, then place onto the lined tray, leaving room for spreading. Bake for 10-12 minutes or until the biscuits look slightly marked or crazed and the bottom is firm.
- Cool on a rack. These biscuits keep for weeks in an airtight container, so you can double the ingredients if you like and make a bigger batch.