for 30 pieces

Dough

200 g	sugar
2	fresh eggs
250 g	white flour
20 g	candied lemon peel
50 g	ground almonds
1 tsp	baking powder
½ tsp	cinnamon
½ tsp	ground cardamom
½ tsp	ground cloves

To shape

a little

oil

Icing

2 bag

white cake icing (approx. 125 g each), melted

How it's done

Dough

Place the sugar and eggs in a bowl, beat using the whisk on a mixer, continue to beat until the mixture becomes lighter in colour. Add the flour and all the other ingredients up to and including the ground cloves, mix.

To shape

With lightly oiled hands, shape the dough into approx. 2.5 cm balls, place on a baking tray lined with baking paper. Leave the balls to dry (uncovered) at room temperature for approx. 12 hrs. or overnight.

To bake

Approx. 7 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.

Icing

Pour the icing into a small bowl. Dip the biscuits in the icing using a fork, place on a rack and allow the excess icing to drip off, leave to dry.

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