Step 1

In a large bowl, combine all the dry ingredients: almond flour, cornstarch, icing sugar and baking powder. Mix well to combine evenly.

Step 2

Add the wet ingredients: egg whites, melted butter, apricot jam and lemon zest. Using your hands mix everything until a smooth paste forms.

Step 3

Place some water in a small bowl and add 2-3 of rosewater or orange blossom water, then soak your hands in the fragrant water. Wet palms will prevent the cookie paste from sticking to your hands.

Step 4

Scoop up around 2 tbsp of the almond paste (or 25-30g), then roll it between your palms to form a round ball. Repeat the process for all the cookies - you should get 14-16 pieces depending on how big you make them.

Step 5

Toss each cookie through the icing sugar to coat them all around. Place the cookies on a lined baking tray, then with your fingers press on the top to gently flatten them.

Step 6

Bake in a pre-heated oven at 180C (360F) with fan on for 15 minutes. Once baked, allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool fully.