Ricciarelli

These chewy Tuscan macaroons came 2nd in the Biscuits & Cookies category. They're very good with espresso and ice cream and are easy to make.

Makes 24

300g blanched almonds

grated zest of 1 lemon

200g caster sugar

2 egg whites

icing sugar for dusting

Preheat the oven to 170C/ Gas 3. Tip the almonds onto a baking sheet and cook for a few minutes until pale golden then leave to cool.

Whizz the nuts and lemon zest in a food processor until coarsely ground. Stir in half of the sugar.

Whisk the egg whites until they hold their shape firmly then gradually beat in the sugar until smooth and glossy. Fold the nut mixture into the meringue.

Using two dessert spoons shape ovals out of the mixture and drop onto two lined baking sheets - leave room for a little spreading. Dust with icing sugar and bake for 8 - 10 minutes until set and pale golden but still a little squishy in the centre. Leave to cool then store in an air-tight container.