Amaretti biscuits

Partly from Antonio Carluccio's A-Z of Italian Food and partly from other sources this recipe makes the soft-centered kind of almond Amaretti biscuits.

Makes 20-30

220g ground almonds
110g caster sugar
2 egg whites
Rind of 1/4 lemon
15ml Amaretto liqueur

Lightly beat the egg whites and carefully fold the sugar into them, then add the ground almonds, Amaretto and lemon rind (less if you want) and fold them in. Antonio says you should pipe the mixture onto a buttered baking tray, I just use a couple of teaspoons to make small mounds. Sprinkle them with some demerara sugar and place in a preheated oven at 190C and bake until just brown - about 15-20 minutes. Maybe for Christmas?