almond macaroons recipe

50g icing sugar sifted
egg beaten
225g ground almonds
teaspoond finely grated lemon rind
1 teaspoon imitation vanilla essence
1/4 teaspoon ground cinnamon
extra icing suga for garnish
Preheat oven to 180¡C.
In a large mixing bowl combine cmg sugar and beaten egg.
Beat until mixture is white.
In another bowl combine ground almonds lemon rind vanilla essence and cinnamon and gradually mix into beaten sugar and egg mixture.
Knead dough in bowl until pliable about 5 minutes.
Cover with tea towel and leave to mature for 15 minutes.
On a lightly floured surface roll out dough to a long thin sausage shape about 4cm thick.
Cut into twenty four segments and roll each segment into an even sized ball.
Lightly oil the palms of your hands and flatten each ball into rounds about 4cm in diameter.
Place biscuits on a buttered baking tray giving them plenty of room to spread while baking and sprinkle with icing sugar.
Bake for 1520 minutes or until golden.
Cool on wire rack.
Store in airtight container.
Note. Serve with moroccan style fresh fruit salad (qv).
Serves 6