Directions
Preparation:25min  ›  Cook:20min  ›  Extra time:3hours30min  ›  Ready in:4hours15min 

1. Finely grate the zest of half the lemon; squeeze the juice of the whole lemon. Reserve 1 tablespoon of lemon juice.
2. Place the eggs, yolks and sugar in a bowl and beat with electric beaters until pale and fluffy. Stir in the almonds, lemon zest, remaining lemon juice, the candied orange and lemon peel, the cinnamon, cloves and bicarb soda. Stir in the flour and knead to a smooth dough. Wrap in cling film and chill for 30 minutes.
3. Roll out the dough on a lightly floured work surface to 5 mm thick. Cut out 70 4×8cm rectangles. Cover with a cloth and leave for 3 hours.
4. Preheat oven to 180 degrees C. Line two baking trays with baking paper.
5. Place the cookies on the baking trays 2.5 cm apart; bake for 20–25 minutes until light brown. Turn onto a wire rack.
6. Combine the icing sugar with the reserved lemon juice. Ice the biscuits when cool.