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These light and airy lemon and almond biscuits have a lovely crunchy exterior with a soft, chewy inside.

You'll need

320 gm whole blanched almonds 3 eggwhites, at room temperature 220 gm (1 cup) caster sugar ½ a lemon, finely grated rind only ½ tsp cornflour To decorate: whole natural almonds


  • 01
  • Preheat oven to 150C. Spread blanched almonds on an oven tray, toast until golden and fragrant (6-8 minutes). Cool, finely grind in a food processor, set aside.
  • 02
  • Whisk eggwhites in an electric mixer until soft peaks form, gradually add sugar, whisking continuously to incorporate, until all sugar is added and meringue is smooth and glossy (3-5 minutes). Fold in lemon rind, toasted almonds and cornflour.
  • 03
  • Increase oven to 180C. Shape mixture with a teaspoon into 3cm mounds, place on a baking tray lined with baking paper, add a natural almond in the centre of each and bake in batches until puffed and starting to crack (8-10 minutes), then cool on tray. Almendrados will keep, stored in an airtight container, for about a week.

At A Glance

  • Serves 50 people
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At A Glance

  • Serves 50 people

Featured in

Oct 2009

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