Step 1
Separate the egg whites and beat with a mixer. Add a pinch of salt and gradually add the caster sugar.
Step 2
Once the mixture is thick and silky, add the zest of one whole lemon and a tablespoon of juice.
Step 3
Sift the flour into the egg mixture, then add the Cointreau. Gently fold the flour into the egg whites. Add whole almonds.
Step 4
In a lined baking tray, add the biscuit mix. Bake until just golden at 180 degrees for 30-40 minutes. Remove from the oven and allow to cool. Place in the fridge covered in cling film.
Step 5
Mum leaves the cooked biscuit loaf in the fridge overnight. Then removes it and using a slicer (a sharp knife is fine), thinly cut the biscuits and lay them onto a lined baking tray.
Step 6
Place back into the oven at 180 degrees. Keep an eye on the thin biscuits as they brown very quickly.
Step 7
Remove from the oven and allow to cool. Once cooled, they will be very crispy. Serve with un bello caffè!
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