Step 1

Preheat the oven to 180˚C/350˚F (Fan 160°C).

Step 2

Mix the ground almonds, the caster sugar, the salt and baking powder thoroughly in a medium sized bowl and set aside.

Step 3

In another bowl, mix the butter and egg yolks together with a wooden spoon for about a minute, you won't get a smooth mixture, don't worry about it.

Step 4

Add 1 tsp of the lemon juice, lemon zest if using, and orange blossom water and mix again.

Step 5

Add the dry ingredients (almonds, etc) to the egg yolk and butter mixture and stir with the wooden spoon to mix as best as you can.

Step 6

Finish off with your hands, using only the tip of your fingers as we don't want to knead the dough. Bring it all together, it will be a soft dough.

Step 7

Form little dough balls, roll them in the icing sugar (if you like, optional) and place on a baking sheet, leaving some space between each cookie. No need to press down, they will naturally spread.

Step 8

Bake in the preheated oven for about 12 - 15 minutes, depending on how hot your oven gets. You are aiming for a light, golden colour.

Step 9

Leave to cool completely before removing from the baking sheet.

Step 10

Store in an airtight container for up to 2 weeks. You can even freeze them, well covered for up to 3 months.