Moroccan Almond Macaroons

1. 1

   Preheat oven to 180 degrees C/350 degrees F. In a large mixing bowl combine icing sugar and beaten egg; beat until mixture is white.

2. 2

   In another bowl combine ground almonds, vanilla essence, cinnamon and lemon rind; gradually beat into the egg and sugar mixture.

3. 3

   Knead dough in bowl until pliable, about 5 minutes.

4. 4

   Cover with a tea-towel and leave to mature for 15 minutes.

5. 5

   On a slightly floured work surface, roll out dough to a long, thin sausage shape, about 4 cm.

6. 6

   (1 1/2 inches).

7. 7

   Cut into 24 segments, then roll each segment into an even-sized ball.

8. 8

   Lightly oil the palms of your hands and flatten each dough-ball into rounds about 1/2-inch in diameter.

9. 9

   Place cookies on a baking tray, giving them plenty of room to spread while baking, and sprinkle with the extra icing sugar.

10. 10

    Bake for 15-20 miutes or until golden.

11. 11

    Cool on a wire rack.

12. 12

    Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.