200 grams blanched almonds
200 grams plain flour, sifted
250 grams caster or golden caster sugar
1 scant tsp cinnamon
Orange flower water
Grated rind of 1 lemon, 1 orange and 1 tangerine
honey and additional almonds
Lightly toast the almonds. Grind coarsely. Mix with the flour, sugar, cinnamon, rinds and a little orange-flower water.
Add just enough water to make a stiff dough. Knead lightly until well amalgamated and shape into ovals,
approximately 17.5 cm long, 5 cm wide and 2 cm thick.
Place on greased and floured baking trays and bake at 190'C/375'F/gas 5 for about 20 minutes.
While still hot, spread with honey and press on the almonds