200g Pure Ground Almonds
100g Pure Ground Pistacchios
200g Caster Sugar
3 eggs
1 tsp grated lemon rind
2 tbsp semolina
1 tbsp corn flour
3 tbsp icing sugar for dusting
Pre heat oven to 170c. Pour all ingredients (except icing sugar) in a large bowl and using a fork stir around till mixture forms a stiff paste.
Line a large baking tray with baking paper then using two table spoons, take small mixture into one spoon and form into rough quenelle directly on the tray. Leave enough space between each biscuit as they might rise a little. Bake for about 25 minutes till lightly golden. Dust with icing sugar and serve. Keep well for in an airtight container for about two weeks and can be frozen without icing sugar for up to three months.
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