At low speed, gradually add the ground almonds, vanilla and almond extracts and the lemon zest. In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form.

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

Two years later, they decided to branch out, starting a business with their beloved family toffee recipe. "As you can see, we roast our nuts inside the toffee. We also use more butter than most ...