Makes about 30 biscuits
500g natural almonds
1 cup castor sugar
zest of 1/2 an orange and lemon, diced
2 shot glasses of liquor like marsala or 1 tsp of vanilla essence
Use a vegetable peeler to remove zest from orange and lemon without the pith and dice.
Cream the eggs and sugar in a mixer until light and fluffy.
In a food processor, blend 1 cup of almonds at a time. Transfer into a large bowl as you work. You are aiming for a coarse texture, not too fine. Blend the orange and lemon zest with the almonds. Add the liquor.
Gradually add egg mixture to almond mixture and mix with a wooden spoon until it is wet.
Cover a flat plate with icing sugar. Wet your hands with water, roll a small tablespoon of the mixture in your hands and then in the icing sugar. Place on a tray lined with baking paper and gently press so the top is flat.
Bake in a preheated oven at 180, second shelf from bottom for 12 minutes. If you would like a crunchier exterior leave for 15 minutes.
Allow to cool before removing from the tray with a spatula. Store in an air tight container.