Line your baking sheet with baking parchment or a reusable non-stick baking liner.
Finely grate the zest of two lemons. Put the lemon zest, ground almonds (200g), caster sugar (150g) into a large bowl.
In a different bowl, beat your eggs whites (2 large) on a medium speed until they form a firm peak. Once firm, add the egg whites to the other ingredients and fold in the egg whites. Once combined add the limoncello/lemon juice (1 tbsp) and stir until you have a smooth paste.
Put the icing sugar (3 tbsp) and caster sugar (3 tbsp) onto separate plates. Split the mixture into 16 balls (about 2-3cm in diameter). Roll each ball in the caster sugar and then the icing sugar and place onto the baking sheet. Allow about 3cm between each ball as they will spread a little in the oven.
Cook for 15-17 minutes until you can see they're just starting to brown underneath the icing sugar.
Take them out of the oven, leave to cool for a couple of minutes on the tray and then place onto a cooling rack.
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