Almonds are an incredibly versatile ingredient that have been used in Spain for centuries, that’s why today we are going to make Spanish almond biscuits with honey and lemon. They are native to the Mediterranean climate region of the Middle East and spread along the shores of the Mediterranean into northern Africa and southern Europe during ancient times. Spain is currently the third largest producer of almonds in the world, behind Australia and USA. It was also the Spanish colonisers who first took almonds to the American continent after the discovery of the New World. Spanish almonds are of outstanding quality because of their high oil content which makes them moister and more flavorsome. More than one hundred almond varieties grow in Spain but there are five main commercial types – Marcona, Largueta, Planeta, Valencias or Common Almond and Majorca.
Heat the honey to the point of caramelisation. Add the breadcrumbs and the lemon or orange rind. Then add the almonds and mix well until you achieve a smooth batter.
Put this batter between two round wafers and press until the biscuits are approximately the thickness of a finger. You can also garnish with an almond on top of each biscuit, if you like. Let Spanish almond biscuits with honey and lemon and serve them at room temperature.