5,1 / 10
ready in 1 hr 5 min.
Heat the oven to 170°C (150° fan) 325°F gas 3. Line 2 large baking trays with non-stick baking paper.
Whisk the egg with the icing sugar for about 7 minutes, until very creamy.
Gradually add the almonds, lemon zest and almond extract to form a soft paste.
Knead briefly until a uniform, smooth dough is formed. Wrap in cling film and let rest for 30 minutes at room temperature. Shape into a roll and divide into 32 pieces.
Form the pieces into balls and place apart on the baking trays. Flatten slightly
Bake for about 20 minutes, until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.