Great fresh lemon taste in a chewy little biscuit with a nice crisp brown edge. If you don't have the almonds, you can substitute 4 tablespoons additional sugar instead.
These biscuits will have a nicely browned edge if baked on a regular thin baking tray rather than a thick or insulated one.
Lovely recipe, easy to make and very tasty - 18 Oct 2011
Yummy :-) Added half a teaspoon of ground coriander. - 26 May 2014
I used the extra sugar instead of the almonds. I also substituted 3 tablespoons of lemon juice for the lemon zest. The cookies turned out great! Not too lemony and very dainty. Cool for at least 2 or 3 minutes before removing. - 08 May 2002 (Review from Allrecipes US | Canada)