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!
