Soft Almond Biscuits - Pasta di Mandorla

Pasta di mandorla 

(soft, almond biscuits)

300g ground almonds
200g pure icing sugar, not icing mixture (plus extra for dusting)
tsp vanilla
the zest of a large unwaxed lemon
2 medium-sized eggs gently beaten with a fork

Mix the ground almonds, icing sugar and lemon zest in a large bowl. Add the beaten egg and vanilla then using a flat bladed knife bring the mixture together into a soft sticky dough.
Using the knife turn the mixture out onto the on the bench covered with  icing sugar.
Dust your hands with icing sugar and then form into a roll then cut into even pieces. Makes 12.
Gently shape into an oblong and add a half a glazed cherry on one end.
Put on a tray lined with baking paper.
Bake 12 -16 mins @ 160      
Cut in half on the diagonal to serve