250gground almonds(dry almond flour or almond meal)
125gcaster sugar(fine sugar)
pinchof salt
1tspbaking powder
70gsalted butter
4small egg yolks
1tspfreshly squeezed lemon juice
zest of 1 lemonoptional
1tsporange blossom water
Instructions
Preheat the oven to 180˚C/350˚F (Fan 160°C).
Mix the ground almonds, the caster sugar, the salt and baking powder thoroughly in a medium sized bowl and set aside.
In another bowl, mix the butter and egg yolks together with a wooden spoon for about a minute, you won't get a smooth mixture, don't worry about it.
Add 1 tsp of the lemon juice, lemon zest if using, and orange blossom water and mix again.
Add the dry ingredients (almonds, etc) to the egg yolk and butter mixture and stir with the wooden spoon to mix as best as you can.
Finish off with your hands, using only the tip of your fingers as we don't want to knead the dough. Bring it all together, it will be a soft dough.
Form little dough balls, roll them in the icing sugar (if you like, optional) and place on a baking sheet, leaving some space between each cookie. No need to press down, they will naturally spread.
Bake in the preheated oven for about 12 - 15 minutes, depending on how hot your oven gets. You are aiming for a light, golden colour.
Leave to cool completely before removing from the baking sheet.
Store in an airtight container for up to 2 weeks. You can even freeze them, well covered for up to 3 months.