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
Test Kitchen Notes
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
(100 g) superfine (caster) sugar
(200 g) ground almonds
Confectioners (icing) sugar
In This Recipe
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.