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Author Notes: A favourite at Elevenses and Tea during Passover in Britain, this is our family's recipe. We sometimes substitute 2 ounces (50 g) of unsweetened cocoa for same quantity of ground almonds and omit the lemon rind. Though we do not, I see no reason why the dough couldn't be rolled-out using confectioners (icing) sugar to prevent sticking before being cut into shapes and baked. - olinsloan
Update 4 Dec 2011: For those who prefer a sweeter biscuit, roll-out the dough into Cinnamon Sticks about 1/2 inch wide and 2 inches long. Ice with a boiled icing (aka Italian Meringue) after baking (use food52 recipe search to find my recipe). - olinsloan —olinsloan
Food52 Review: These addictive delights make a splendid teatime snack. Their small size makes them perfect to pop in your mouth; just try not to eat too many! They are soft and light with a slight crunch, and the flavors of cinnamon, lemon, and almond marry so well together. The powdered sugar coating adds a bit of welcome decadence to these treats. A note on the size: when I rolled them to 1/2 inch before baking, I ended up with 3 dozen balls. Clearly, I take no issue with that -- these are delicious. I can't wait to try the chocolate version! - forester_lady —duclosbe1
of 1 lemon, grated
ounces (100 g) superfine (caster) sugar
ounces (200 g) ground almonds
Confectioners (icing) sugar
- Preheat oven to 325F (170C).
- Beat egg whites until stiff and fold in the remaining ingredients except the confectioners (icing) sugar.
- Form into 24 balls about 0.5" in diameter with wet hands and place on parchment lined baking sheets.
- Bake for 20-25 minutes, until firm, roll in confectioners (icing) sugar whilst still warm and again when cold.
- This recipe is a Community Pick!
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good