Cream the spread (75g) and icing sugar (100g) together in a mixing bowl. Add the almond extract (1tsp) and mix well.
Sieve together the baking powder (1/4 tsp) and flour (130g) and add into the wet mixture, combining until a dough forms.
Zest a whole lemon and stir through the biscuit dough with the lemon juice (1 tsp).
Spoon out a heaped teaspoon for each biscuit, roll it gently between your hands (wet your hands if the dough is sticky) and place on the tray, leaving enough space between each for spreading.
While the biscuits cool, make the icing. Add the icing sugar (50g), zest of half a lemon and water (1 tbsp) to a small mixing bowl and whisk until smooth.
To push the French theme to it's absolute limit, these biscuits would also be lovely to sandwich together (like a macaron) with a simple vanilla or lemon buttercream, and if you don't like almond then you could try lavender instead - just sub the 1 tsp of almond extract for 1-3 drops of pharmaceutical grade lavender oil, depending on how subtle or strong you want the flavour to be.
Lemon Almond Crackle Biscuits | The Compassion Kitchen | http://thecompassionkitchen.com/lemon-almond-crackle-biscuits/