← Nouns Cooking · Bakery

Ingredients

• 200 g Ground almonds
• 120 g caster sugar
• 1 pinch Salt
• 1 lemon, zest only
• 2 egg whites
• ½ tsp Almond extract
• 1 tbsp Amaretto (almond liqueur) (optional)
• 50 g icing sugar, for rolling

Method

1. Heat the oven to 170°C (150°C fan, 340°F) and line a baking tray with baking paper.
2. Mix the ground almonds, caster sugar, salt and lemon zest in a bowl.
3. Whisk the egg whites until they hold soft peaks, then fold them into the almond mixture with the almond extract and amaretto, if using, to make a sticky, mouldable paste.
4. With damp hands, roll into 20 balls the size of a walnut. Roll each one generously in icing sugar and set on the tray 3 cm apart.
5. Bake for 15–18 min until puffed, cracked and just pale golden at the base; the inside should stay soft. Cool on the tray, then dust with more icing sugar.

Tips

• Contains tree nuts (almonds). The amaretto adds alcohol; leave it out for children.
• For extra-crackly tops, roll in granulated sugar first, then in icing sugar.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food King Arthur Baking