Ghoriba B’looz

Almond Macaroons

MAKES ABOUT 36

300 g (10½ oz/3 cups) ground almonds

150 g (5½ oz/1¼ cups) icing (confectioners’) sugar

1½ teaspoons baking powder

½ teaspoon ground cinnamon

1 egg

2 teaspoons grated lemon zest

1 tablespoon rosewater

3 tablespoons icing (confectioners’) sugar, extra

Put the ground almonds in a mixing bowl and sift in the icing sugar, baking powder and cinnamon. Stir until well combined. Beat the egg with the lemon zest and rosewater and then add to the dry ingredients. Mix to a firm paste and knead lightly.

Line two baking trays with baking paper. Sift the extra icing sugar into a shallow dish. Preheat the oven to 180°C (350°F/Gas 4).

Break off pieces of dough the size of walnuts and roll into balls, oiling your hands lightly to prevent the dough sticking. Press into the icing sugar and flatten slightly. Lift carefully so that the topping is not disturbed, and place on the trays, sugar-side up, spacing them 5 cm (2 in) apart to allow for spreading. Bake for 20 minutes. Leave on the trays for 10 minutes before removing to a wire rack to cool. Store in an airtight container.