Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

Place the egg whites into the bowl of a stand mixer and whisk on high until soft peaks form.

Switch to a paddle attachment and add the almond flour, ¾ cup (120 g/ 4.2 oz) sweetener, lemon juice and almond extract in.

Mix gently until a thick dough forms. Sit two baking trays together, one on top of the other, which helps to stop the biscuits burning on the bottom. Line with baking paper.

Roll teaspoons sized ball and then roll each ball in the remaining sifted ½ cup (40 g/ 1.4 oz) powdered sweetener.

Press down gently and then bake for 30 minutes.

Dust with a touch more sweetener, if desired.

Store, in an airtight container for up to 2 weeks.

Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

Place the egg whites into the bowl of a stand mixer and whisk on high until soft peaks form.

Switch to a paddle attachment and add the almond flour, ¾ cup (120 g/ 4.2 oz) sweetener, lemon juice and almond extract in.

Mix gently until a thick dough forms. Sit two baking trays together, one on top of the other, which helps to stop the biscuits burning on the bottom. Line with baking paper.

Roll teaspoons sized ball and then roll each ball in the remaining sifted ½ cup (40 g/ 1.4 oz) powdered sweetener.

Press down gently and then bake for 30 minutes.

Dust with a touch more sweetener, if desired.

Store, in an airtight container for up to 2 weeks.