Marzipan biscuits with walnuts and chocolate These are just the right side of chewy for me, and couldn't be any easier to make. I like to use almonds that still have their skins on for that nutty, rustic look. 200g/7oz almonds 200g/7oz icing sugar 2 egg whites Light-flavoured oil, for greasing 50g/2oz plain chocolate, melted 30g/1oz walnuts, roughly chopped Blitz the almonds in a food processor until fine then tip in the icing sugar and two-thirds of the egg whites. Pulse until the mixture becomes a thick paste. It should be dry enough for you to be able to roll it into balls, but still quite sticky. If needed, adjust the texture by adding more icing sugar or egg white. Chill in the fridge for 30 minutes then shape the mixture into 24 walnut-sized rounds. Line an oven tray with non-stick baking parchment and grease lightly with oil. Place the dough balls on the tray, spacing them well apart, then use the heel of your palm to flatten each into a thin disk. Bake for 12-15 minutes or until golden, then set aside to cool. Once the biscuits are cooled, melt the chocolate in a bowl over a pan of simmering water. Drizzle it over the biscuits then scatter over the walnuts.