Ricarelli

2 egg whites
225g caster sugar
pinch of salt
zest of 1 lemon
1/2 teaspoon vanilla essence
1 teaspoon almond essence
300g ground almonds
icing sugar

Whisk the egg whites until stiff and then whisk in the salt and sugar. Stir in the zest and essences and finally stir in the almonds to make a stiff paste. Divide into 32 balls, or more traditionally diamond shapes, and lay on a baking sheet. Either leave over night to harden or place in a recently used oven with the door open, for a hour or two. Then bake at 140°C for 30min until just colouring. Sprinkle with icing sugar. Recipe from Nigella's How to be a Domestic goddess.