Little almond-scented treats. Lightly crisp outside, soft and fudgy within, these will keep for several days in an airtight container. In a deep bowl, mix together 225g of ground almonds, ¼ tsp of baking powder and 125g of sifted icing sugar. Stir in the finely grated zest of a lemon. Line a baking sheet with a piece of baking parchment. Put 2 egg whites into a medium-sized mixing bowl, then beat until almost stiff with a balloon whisk. Using a metal spoon, fold in the almonds, baking powder, icing sugar and lemon. Stir in ½ tsp of almond extract and ½ tsp of vanilla extract. Dust your hands lightly with flour. Break off pieces of the dough, each weighing roughly 30g. (You should have about 14.) Roll the pieces into thick rectangles. Place them, with a little space between each, on the lined baking sheet, then let them rest in a cool room (not the refrigerator) for a full hour. Set the oven at 150C/gas mark 3. Bake the shortcakes for 15 minutes in the preheated oven, remove the tray from the oven and leave them to settle for 5 minutes. Put 6 tbsp of icing sugar in a deep bowl, add the biscuits one at a time and roll them generously in the sugar. Cut a tiny matchstick of candied orange peel for each (or an almond if you prefer) and place it on the top of each. Stop beating the egg whites once they have formed soft peaks, just a little short of the thickness you would need for making meringue. When you take them from the oven, they will be pale and soft, but will become firmer as they cool. They should be fudgy in the middle. The resting time before baking is crucial. It all allows a thin skin to firm on the surface, giving a light crunch to the outside of the finished biscuit.