Mediterranean Almond Cracks Recipe

2 eggs, separated
175 g/6 oz/1 cup icing (confectioners') sugar, sifted
10 ml/2 tsp baking powder
Grated rind of 1/2 lemon
A few drops of vanilla essence (extract)
400 g/14 oz/3.5 cups ground almonds

Method:

Beat the yolks and one egg white with the sugar until pale and fluffy. Beat in all the remaining ingredients and mix to a stiff dough. Roll into walnut-sized balls and arrange on a greased baking (cookie) sheet, pressing down gently to flatten them. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden and cracked on the surface.