Almond Biscuits (Badaam Biscuits)

In a food processor or mixer, pulse the almonds and sugar until the almonds are finely ground. Be cautious not to over-process to avoid releasing the almond oils.

Transfer the ground almond mixture to a bowl.

In a mixing bowl, separate the egg yolk from the egg whites. Lightly whisk the egg yolk and set it aside for later use. Add the vanilla essence to the egg whites, then whisk it at low speed using a hand whisk or electric mixer until it is frothy.

Add the lemon zest to the bowl and gradually fold the almond-sugar mixture into the whisked egg white, gently combining with a spatula to form a dough. Avoid overmixing. Refrigerate the dough for 20-30 minutes to allow it to firm up.

Shape small portions of the dough into walnut-sized balls and place them on the prepared baking sheet, leaving space between each to allow for spreading during baking. Wet your fingers with water or oil to prevent the dough from sticking while shaping.

Brush the tops with the reserved egg yolk for a golden finish. Press a whole almond into the centre of each dough ball and gently flatten.

Preheat the oven to 175°C. Bake the biscuits for 13-15 minutes, or until they are lightly golden.

Remove the biscuits from the oven and let them cool on the tray. The centres will be slightly soft but will firm up as they cool. Transfer to a wire rack to cool completely before storing in an airtight container.

Enjoy these Almond Biscuits with a cup of tea or coffee!