Lemon Nut Cookies:

130g whole skinned almonds

130g shelled unsalted pistachio nuts + extra to decorate

190g caster sugar

1 tsp finely grated lemon or lime zest

2 large egg whites

Pinch of salt

OVEN: 180°C (Fan = -20). Blitz the nuts with the sugar until coarsely ground *see “Pralin” for what happens if you overchop*. Add in the zest and in a bowl, froth up the whites with the salt. Do not form peaks! Fold these in and mix with a wooden spoon incredibly well. You want to end up with a mix that sticks together when you press it firmly. Shape this into 15-ish balls with a flattened top (like the shape of the Earth put not spherical); place a whole pistachio in the middle and bake for 13 minutes. They should still be soft. They will set a little as they cool.

You can also add a little lemon and pistachio extracts to enhance the flavours and a tiny amount of green food colour but not too much or else they’ll get sticky. A few drops should do the trick.