Recipe Page

Soft Almond Biscuits

6oz Ground Almonds
60g sugar
Rind of 1 lemon
few drops almond essence
1 egg
dash of Amaretto

Set oven to 150ºC

Whip the egg white to soft peak.
Mix the sugar and almonds together. Add the lemon rind, essence, egg yolk, amaretto and egg white. Mix well to a paste.

Place greased paper on a tray.
Roll walnut-sized dollops of the mixture and place them on the paper.
With a piece of damp kitchen paper, flatten the dollops to 10mm thick biscuits.

Bake for 25 mins.

Makes 8

Serve one or two each with poached rhubarb (sauce reduced) and custard.