
Nigel Slater’s recipe for almond and marzipan biscuits | Biscuits
The recipe A last-minute sweet treat for Easter. The lemon zest and toasted almonds lend an Italian note. These will keep for a fortnight in a biscuit tin (that is, if they’re not all eaten today). The biscuits are fragile directly after baking. Let them rest on the baking sheet for 5 minutes before lifting…