Other candied fruit such as pineapple, pawpaw or mango can also be used in this recipe. You'll love them!
Lynn Lewis and Joachim Wahnschaffe
6 egg yolks
2 1/4 cups (500g) white sugar
5 cups (500g) ground almonds
1/3 cup (55g) candied orange and lemon peel, finely chopped
1 teaspoon ground cinnamon
pinch of ground cloves
1/4 teaspoon bicarb soda
4 cups (500g) plain flour
1/2 cup (55g) icing sugar
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:25min › Cook:20min › Extra time:3hours30min › Ready in:4hours15min
Finely grate the zest of half the lemon; squeeze the juice of the whole lemon. Reserve 1 tablespoon of lemon juice.
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.
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.
Preheat oven to 180 degrees C. Line two baking trays with baking paper.
Place the cookies on the baking trays 2.5 cm apart; bake for 20–25 minutes until light brown. Turn onto a wire rack.
Combine the icing sugar with the reserved lemon juice. Ice the biscuits when cool.