These thin biscuits, discovered in The Constance Spry Cookery Book, are rather like Florentines, with the almonds and candied peel, and very little flour. Watch over them as they cook, since the sugar catches easily. Brittle and orange-scented, they are marvellous with hot dark coffee. The icing is optional.
Put the almonds and peel in a processor and whizz to chop finely. Add the remaining ingredients and process until well mixed, to form a smooth dough. Wrap in clingfilm or greaseproof paper and roll into logs 2.5cm/1inch<