Makes approx 20 biscuits.
What you’ll need:
INGREDIENTS
To Coat
Step 1
Line baking trays with baking paper. Preheat oven to 165 degrees C fan forced.
In a glass bowl whisk the egg whites till stiff peaks.
In a separate bowl mix together the almond meal, caster sugar & lemon zest, add to the egg whites, folding gently.
Step 2
Gently stir through the Limoncello/lemon juice (mixture should be very thick & sticky).
Place the extra caster sugar & Icing sugar into 2 separate shallow bowls.
Scoop out 20-25g of the mixture (just under a tablespoon) and roll into balls using your hands. Drop the scoop of mixture into the caster sugar to coat slightly before rolling.
Step 3
Roll each ball as you make it in the caster sugar followed by the icing sugar and place it on the baking tray, leaving a slight gap between them.
Place a whole blanched almond/cherry in the centre of each ball, pressing down just slightly.
Step 4
Bake for 18 min, until crisp on the outside, but still pale in colour.
Leave to cool on the baking tray for 5 min before placing them on a wire rack to cool completely.
