3 cups almond meal
1 cup of caster sugar
2 teaspoons Encala
2 egg whites
1 lemon, finely grated for zest
Preheat the oven to 356°F.
Line the baking tray with parchment paper.
Mix the almond meal, sugar and Encala in a large bowl.
Add the egg whites and lemon zest to the large bowl and mix through to create a paste (tip: using your hands is best here).
Pinch off pieces of the paste and shape into 3 cm x 4 cm rectangles, or form into little balls.
Dust the icing sugar to coat well, then place onto the tray lined with baking paper in a spread-out formation.
Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm.
Cool on a rack.
Biscuits will stay good for several weeks in an airtight container, so feel free to make a large batch by doubling up on ingredients.
Tip: You can fill them with dulce de leche
Source: Vandressa Ceolin Salvagni