Almond macaroons


1 egg
250 g ground almons
1/2 tsp baking powder
1 tbs orange flower water
150 g icing sugar
grated zest of 1/2 lemon
blanched almonds



Break the egg into a bowl, beat lightly with a fork, incorporate sugar and baking powder.
Add almonds, lemon zest and orange flower water. Mix to a smooth paste.
Grease your hands with a little oil and roll into small balls the size of a quail’s egg.
Flatten onto a plate filled with icing sugar. Push a whole blanched almond in the middle.
Place onto a lined baking tray, leaving enough space between them. Bake at 150° C for 15 minutes.
Cool on a wire rack.

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