Soft Almond Biscuits (Pasticcini di Mandorle)

Details

• Yield: 12-16 Biscuits
• Source: The Guardian

Ingredients

• 350g ground almonds
• 150-200g icing sugar, plus more for dusting
• Zest of 1-2 unwaxed lemons
• 2 medium eggs

Method

1. Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with baking parchment.
2. In a large bowl, mix together the ground almonds, icing sugar, lemon zest and eggs to form a soft, slightly sticky dough.
3. Dust your hands with icing sugar, and scoop out a walnut-sized ball of dough. Then gently roll it between your palms. You can also roll it on the work surface as long as it is dusted with icing sugar. Repeat. Put the balls on the baking tray and make an indentation in the centre of each.
4. As they bake, the biscuits will crack gently. For soft and marzipan-like biscuits bake for 11-12 minutes, for a firmer, chewier biscuit 14-15 minutes. Transfer to a wire rack to cool. They will keep in an airtight tin for a month.