Preparation
Biscuits:
Grate and juice the lemon.
Separate the eggs, whisk the egg whites until they form a peak, gradually adding in the icing sugar.
Add in the lemon juice and lemon peel.
Knead in the ground almonds until the mixture becomes stiff.
Allow to sit for 1 hour.
Roll out the pastry and divide into strips ¾cm thick and shape into half moons (about 6cm).
Place on a baking tray covered with baking paper and lightly bake in a pre-heated oven at 150°C for about 20 minutes.
Allow to cool.
Topping:
Bind the remaining icing sugar to the lemon juice until it becomes a pouring consistency, pour over the biscuits.
Allow to set.