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Nigel Slater’s recipe for almond and lemon shortcakes
Exquisitely scented little biscuity treats
Little almond-scented treats. Lightly crisp outside, soft and fudgy within, these will keep for several days in an airtight container.
In a deep bowl, mix together 225g of ground almonds, ¼ tsp of baking powder and 125g of sifted icing sugar. Stir in the finely grated zest of a lemon. Line a baking sheet with a piece of baking parchment.