Instructions: Grate rind from lemon.

Finely chop almonds.

Beat butter, sifted icing sugar, essence and rind in a small bowl with an electric mixer until light and fluffy.

Stir in sifted flour with nuts in two batches, half at a time.

Roll two level teaspoons of mixture into balls and place balls on greased baking tray 3 cm apart.

Make an indentation on the biscuits with your thumb to form a cavity and fill with about 1/2 teaspoon of lemon butter.

Bake in moderate oven ( 320 C ) about 15 minutes or until lightly browned.

Cool on trays.

Makes about 18 biscuits.

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