These biccies are super delicious, you’ll have eaten most of them before they have cooled from the oven! But try to resist as they will also make a delicious present or perfect as an after dinner petit four.
Mix the almond powder, sugar, almond oil or amaretto, salt and the zest of the lemon in a bowl. Then add the cranberries and stir through. In a very clean glass or metal bowl place the egg whites and honey. Then whisk vigorously with a food mixer or hand mixer until the whites meringue into stiff peaks.
Fold the meringue into the dry mixture carefully so as not to squash out the air. Get a bowl of icing sugar ready and a lined baking tray, and preheat the oven to 170°C.
Use a teaspoon to pull the mixture out of the bowl and place in the icing sugar – cover very well and then pop these on your lined tray, approximately 5cm apart. Repeat until you have all the biscuits covered and then place straight in the oven for 12 minutes.
Once golden, allow to cool if you can bear it and then munch them all (or share if you want!)