Gorgeous little Italian almond cookies. Pale and interesting, they are a delight with a cup of coffee or rich hot chocolate. These also happen to be a perfect gluten free treat if you have someone in your life who can’t eat wheat. Makes 16-20.
- 350g ground almonds
- 170g icing sugar (up to 200g for large eggs)
- Zest of 1 lemon (or 7 drops orange oil)
- 2 eggs, beaten
- Preheat the oven to 160C fan (180C) and line a baking tray
- In a large bowl, mix together all the ingredients to form a soft, slightly sticky dough.
- Pinch a walnut-sized ball of dough with your fingertips. Deftly and quickly roll it between your palms
- Repeat for the rest of the mix, placing the balls on the baking tray
- Using your thumb, make a little dent in the centre of each one
- The top will crack beautifully as they bake. For cookies with a soft marzipan texture, bake for just 11-12 mins. For a firmer, chewier texture, cook for 14-15 mins. Transfer to a wire rack to cool.
Sophie cooks 