Nigel Slater’s recipe for almond and marzipan biscuits

Start with an engaging opening: "An easy-to-make Easter treat with a touch of Italian flair thanks to toasted almonds." Highlight the key steps: Combine flaked almonds, marzipan, sugar, lemon zest, and flour; bake for 10-12 minutes until slightly underdone; cool on baking sheet before transferring to a rack. Note their versatility in serving with coffee or wine over time.