Method:

1). This recipe makes 16-20 biscuits.
2). Preheat the oven to 180C (convection) and line a baking tray with baking parchment.
3). In a large mixing bowl mix together the ground almonds and sifted icing sugar.
4). In a separate bowl beat the eggs, then stir in the lemon zest.
5). Add the wet mixture to the large mixing bowl and stir to form a soft, slightly sticky dough.
6). Dust your hands with icing sugar, and scoop out a walnut-sized ball of dough. Then gently roll it between your palms. You can also roll it on the work surface as long as it is dusted with icing sugar. Repeat. Put the balls on the baking tray and make an indentation with your icing-dusted-finger in the centre of each.
7). As they bake, the biscuits will crack gently. For soft and marzipan-like biscuits bake for 14-16 minutes; for firmer, chewier biscuits 18-21 minutes. Transfer to a wire rack to cool.
8). Dust lightly with icing sugar before presentation.