50 g almonds, blanched
50 g of lemon
40 g of flour
50 g of butter
50 g of powdered sugar
1 tablespoon of milk
1 Chop the almonds and lemon peel very finely in a food processor.
2 Add the rest of the ingredients and mix to make a soft dough.
3 Form rolls of 3 cm in diameter with this dough and wrap them in transparent film.
4 Refrigerate for 1 hour.
5 Preheat oven to 160°C.
6 Cut the dough into thin slices and place them well apart on a sturdy baking sheet lined with parchment paper.
7 Brown for 10 to 15 minutes.
8 Cool on a rack.
9 For the frosting, mix sugar ice cream with enough lemon or orange juice to get the consistency of a spread.
10 Scrape the biscuits when they have cooled and let them dry.