Moroccan Almond Macaroons

• 5-1/3 oz. icing sugar (confectioners' sugar)
• 1 egg, beaten
• 7-7/8 oz. almonds
• 2 tsp. grated lemon rind
• 1 tsp. vanilla essence
• 1/4 tsp. ground cinnamon
• Extra sugar for garnish

1. Preheat oven to 180 degrees C/350 degrees F. In a large mixing bowl combine icing sugar and beaten egg; beat until mixture is white.
2. In another bowl combine ground almonds, vanilla essence, cinnamon and lemon rind; gradually beat into the egg and sugar mixture.
3. Knead dough in bowl until pliable, about 5 minutes.
4. Cover with a tea-towel and leave to mature for 15 minutes.
5. On a slightly floured work surface, roll out dough to a long, thin sausage shape, about 4 cm.
6. (1 1/2 inches).
7. Cut into 24 segments, then roll each segment into an even-sized ball.
8. Lightly oil the palms of your hands and flatten each dough-ball into rounds about 1/2-inch in diameter.
9. Place cookies on a baking tray, giving them plenty of room to spread while baking, and sprinkle with the extra icing sugar.
10. Bake for 15-20 miutes or until golden.
11. Cool on a wire rack.
12. Store in an airtight container.

icing sugar, egg, almonds, lemon rind, vanilla essence, ground cinnamon, extra sugar

Taken from www.foodgeeks.com/recipes/18907 (may not work)