Finely grated lemon rind
2 cups of plain flour
1/2 teaspoon baking powder
150g blanched almonds
Preheat the oven to 170 C and line baking tray.
Place eggs, sugar and lemon rind in mixing bowl. Beat with electric beaters until pale and thick.
Fold in sifted flour, baking powder and almonds. Then use your hands to knead dough on a lightly floured surface.
Preheat oven to 140c. Cut logs into 0.5 cm diagonal slices.
Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.