Clementine-scented marzipan biscuits

In a food processor, grind the almonds with the caster sugar until very fine. Set the speed to low and add cold water, one tablespoon at the time, until the mixture comes together into a ball of firm dough (you’ll need about three tablespoons for these quantities)

Transfer the dough to a large bowl and combine it with one egg white, the icing sugar, almond extract and clementine zest. Keep stirring until you have an even, soft, slightly sticky mixture

Next, tumble your almond mixture onto a surface dusted with icing sugar. Divide it into three equal portions and roll each one into long logs (about 2cm thick). Using a paring knife, cut out bits of dough (about 2cm long), then roll them into round biscuits

Preheat the oven to 170°C/gas mark 3.5

Lightly whisk the second egg white and swiftly roll the biscuits in it before dredging them in as much icing sugar as they can absorb. Ease them onto a baking tray lined with parchment paper and pinch the top of each biscuit so as to give them a slightly triangular shape

Bake the biscuits for 14–15 minutes, or until crisp and golden. Remove from the oven and transfer to a rack to cool completely

Store in a biscuit jar or tin for up to 2 weeks