Spanish-style Almond-Lemon Macaroons

Makes: 18 macaroons (approx.)

Prep time: 10 minutes

Cooking time: 8-10 minutes 

Ingredients:

180g blanched almonds +  approx. 18 to decorate

Zest of 1 lemon (or orange if preferred)

1 egg 

200g granulated sugar

Method:

• Preheat oven to 180°C. Line a 23 x 32cm baking sheet with greaseproof paper. 

• Using a food proceesor with a blade at a high speed, grind the almonds very finely.

• Add lemon zest and 150g of the sugar to the processor, and process to form a cohesive dough. 

• Transfer dough to bowl, cover and refrigerate for at least 12 hours or overnight. 

• Once ready to bake, pinch off small pieces of the dough, about 1.5 inches in diameter, and roll into approx. 18 small balls. Roll in remaining sugar and place on baking sheets, spaced apart to allow spreading room. 

• Decorate each macaroon by placing a single almond upside down in to the centre of each dough ball. 

• Bake for 8-10 minutes, until they start to go golden brown on top. Cookies should still be soft, as will harden further as they cool. Allow to cool and enjoy! 

• Will keep for up to 5 days in an airtight container.