ingredients
makes 40
1 tablespoon All purpose flour
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2/3 cup superfine sugar
1 teaspoon grated lemon rind
1 cup ground almonds
2 egg whites
1/4 cup Confectioner’s sugar
method
1. Line two baking trays with baking paper. Sift the All purpose flour, cornstarch, cinnamon and half the superfine sugar into a large bowl; add the lemon rind and ground almonds.
2. Place the egg whites in a small, dry bowl. With electric beaters, beat the egg whites until soft peaks form. Add the remaining superfine sugar gradually, beating constantly until the mixture is thick and glossy, stiff peaks form and all the sugar has dissolved. Using a metal spoon, fold the egg white into the dry ingredients. Stir until the ingredients are just combined and the mixture forms a soft dough.
3. With oiled or wetted hands, roll 2 level teaspoons of mixture at a time into a ball. Arrange on the prepared tray, allowing room for spreading. Set the tray aside, uncovered, for 1 hour before baking.
4. Heat the oven to moderate 180°C (350°F). Sift the Confectioner’s sugar liberally over the biscuits. Bake for 15 — 20 minutes, or until crisp and lightly browned. Transfer to a wire rack to cool.
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more information
The biscuits can be stored in an airtight container for up to 2 days. NOTE: You can use orange rind instead of lemon rind. These biscuits have a chewy texture and are perfect served with coffee.
