Amaretti

Makes 15-20 biscuits

• 180g ground almonds
• 120g caster sugar
• 1 lemon
• 0.5 tsp natural almond extract
• 1 pinch salt
• 2 egg whites
• 1 tbsp honey
• 100g flaked almonds
• 0 Icing sugar
• 0 Cheese

Step 1
Preheat the oven to 160C/325F/ gas mark 3.

Step 2
In a bowl, mix together the ground almonds, caster sugar, lemon zest, almond essence and salt.

Step 3
Rub everything together with your fingertips to disperse the zest and essence evenly.

Step 4
Whip the egg whites and honey until firm peaks form.

Step 5
With a large, metal spoon, gently fold the meringue into the almond and sugar mix, to get a soft but malleable paste.

Step 6
With your hands, roll the paste into 20g rounds.

Step 7
Flatten them a little, roll in a plate of flaked almonds to cover, then roll in plenty of icing sugar.

Step 8
Put on a baking tray lined with greaseproof paper and bake for 14-18 minutes - they should turn a very light golden colour, but stay relatively pale and chewy in the centre.

Step 9
Leave to cool completely before storing in a sealed jar.