- 2 cups self-raising flour
- 1 cup caster or vanilla sugar
- 200 g whole almonds, soaked in water for 2 to 3 hours
- 2 t lime rind
- 3 eggs, beaten
- 2 T amaretto
Preheat the oven to 180ºC.
Combine the flour, sugar, almonds and lime rind. Fold the eggs and amaretto into the mixture to make a sticky dough.
Divide the dough into four and roll into logs, 5cm in diameter.
Place the logs on a baking tray, leaving space for the dough to spread.
Bake for 20 to 30 minutes. Remove and allow to cool.
Reduce the oven to 120ºC.
Slice the logs, at an angle, into 1cm slices. Place the biscuits back on the baking tray and into the oven.
Allow them to dry for 30 minutes. Remove and cool before serving.