Preheat the oven to 175º C for 10 minutes in convection mode.

Beat 2 eggs in a mixing bowl.

In another mixing bowl, sift the flour and baking powder. Sift the powder sugar, cinnamon, and salt.

Then add lemon zest.

Slowly add the eggs from the first mixing bowl to the flour mixture in the second mixing bowl.

Add olive oil, vanilla essence, chopped almonds and combine all the ingredients.

Use your hand at this stage and knead till mixed well.

Spread parchment paper in baking tray. Sprinkle handful of flour all over the paper so that the cookies do not stick.

Shape the dough into small balls and slightly flatten them using your palm. Brush with egg yolk.

Bake in the preheated oven for 20 minutes.

After the timer goes off, take out the baking tray by wearing thick cloth gloves as the oven will get super-hot.

Cool the biscuits on a wire-rack.

If you have more dough and want to bake them, just shape them and place on the baking tray. No need of again pre-heating the oven as it will already be at the right temperature.

This recipe makes 18-20 biscuits which you can store in air-tight container.