The recipe
A final-minute candy deal with for Easter. The lemon zest and toasted almonds lend an Italian be aware. These will preserve for a fortnight in a biscuit tin (that’s, in the event that they’re not all eaten right this moment).
Set the oven at 175C/fuel mark 3-4. Line a baking sheet with greaseproof paper.
Calmly toast 100g of flaked almonds in a shallow pan till pale gold in color, then put aside. Break 250g of marzipan into massive items and put them within the bowl of a meals processor with the almonds, then course of briefly to massive crumbs.
Add 200g of caster sugar, then finely grate the zest of a lemon and add to the bowl. Course of for a number of seconds to mix. Stir in 35g of plain flour.
In a separate, medium-sized bowl, beat 75ml of egg whites (roughly 2 eggs) till nearly stiff, then fold within the crumb combination, till simply mixed.
Take 1 heaped tbsp of the combination, roll it right into a ball, then place it on the lined baking sheet. Repeat with the remainder of the dough.
Bake for 10-12 minutes till the cookies have unfold. They need to look barely under-done. Take away from the oven and depart them for 10 minutes to settle earlier than transferring them rigorously to a cooling rack with a palette knife.
Makes about 20. Prepared in 45 minutes
The biscuits are fragile immediately after baking. Allow them to relaxation on the baking sheet for five minutes earlier than sliding a palette knife beneath them and lifting them on to a cooling rack.
Eaten an hour or so after baking, these are tender, crumbly and cookie-like; a number of hours later and so they turn out to be crisp and biscuity – simply the kind of factor to serve with espresso or a glass of candy golden wine. (Dunking is a completely good factor right here.)
Observe Nigel on Instagram @NigelSlater
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