You may also like
Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 5-1/3 oz. icing sugar (confectioners' sugar)
- 1 egg, beaten
- 7-7/8 oz. almonds
- 2 tsp. grated lemon rind
- 1 tsp. vanilla essence
- 1/4 tsp. ground cinnamon
- Extra sugar for garnish
Method
- Preheat oven to 180 degrees C/350 degrees F. In a large mixing bowl combine icing sugar and beaten egg; beat until mixture is white.
- In another bowl combine ground almonds, vanilla essence, cinnamon and lemon rind; gradually beat into the egg and sugar mixture.
- Knead dough in bowl until pliable, about 5 minutes.
- Cover with a tea-towel and leave to mature for 15 minutes.
- On a slightly floured work surface, roll out dough to a long, thin sausage shape, about 4 cm.
- (1 1/2 inches).
- Cut into 24 segments, then roll each segment into an even-sized ball.
- Lightly oil the palms of your hands and flatten each dough-ball into rounds about 1/2-inch in diameter.
- Place cookies on a baking tray, giving them plenty of room to spread while baking, and sprinkle with the extra icing sugar.
- Bake for 15-20 miutes or until golden.
- Cool on a wire rack.
- Store in an airtight container.
