The Sephardi community of Jerusalem really know what to do with almonds. They make the best marzipan using the traditional method adding almond paste to boiling sugar syrup at just the right moment.They also make these biscuits when there is something to celebrate. The dried apricots are not traditional, just glorious.

Extracted from Honey & Co: At Home; Pavilion

• Line a baking tray with baking paper. Place the ground almonds and icing sugar in a large bowl and mix together. Add all the remaining ingredients (except the icing sugar for coating) and mix to a smooth, fluffy, wet kind of dough. Cover and place in the fridge to set for about 30–60 minutes.
• Divide into 16 pieces, each about 40g. Shape into balls and roll in the additional icing sugar. You can leave them as balls, but for a festive traditional look, pinch each one between the thumb and forefinger on both hands to create a star-like shape.
• Set aside to dry and form a bit of a crust. Anything between one hour and two will do.
• Heat the oven to 200°C/180°C fan. Bake on the lined tray for 8 minutes, then rotate the tray and bake for a further 2–3 minutes until very lightly golden. Cool on the tray and store in an airtight container at room temperature.