Process the blanched almonds and 45 ml
flour in a food processor or blender until finely ground.
Cream the butter and sugar together
until light and fluffy. Stir in the lemon rind and vanilla.
Add the ground almonds and remaining
flour and mix well.
Gather into a ball, wrap in
greaseproof paper and chill for 1 hour.
Preheat the oven to 160oC/325oF/Gas
3. Line two baking sheets with greaseproof paper.
Divide the biscuit mixture into four
equal parts. Working with one section at a time, roll out to a thickness
of 3 mm on a lightly floured surface.
With a 6cm pastry cutter, stamp out
circles. Using a 2 cm piping nozzle or pastry cutter, stamp out the
centre from half the circles. Place the rings and circles 2.5cm apart on
the baking sheets.
Whisk the egg white with the salt
until just frothy. Chop the flakes almonds. Brush the biscuit rings with
the egg white, then sprinkle over the almonds.
Brush the biscuit rings with the egg
white, then sprinkle over the almonds. Bake until lightly browned, about
12 - 15 minutes. Cool for a few minutes on the baking sheets then
transfer to a wire rack.
In a saucepan, melt the jam with the
lemon juice until it comes to a simmer. Brush the jam over the biscuit
circles and sandwich together with the rings.