PREHEAT the oven to 180/350/gas 4.

GREASE a 28cm round shallow cake tin with a little butter and line with baking parchment.

MELT the butter in a small saucepan over a medium heat, remove from the heat and leave to cool.

MIX together in a large bowl the flour, almonds, sugar, salt and baking powder.

ADD the eggs, cognac, vanilla extract and orange zest.

STIR together until well combined.

ADD the cooled butter to the flour mixture and mix until it starts to form a dough – it will be quite crumbly.

PRESS the dough into the base of the cake tin with the palms of your hands, squashing it right into the corners. It should cover the whole base, 3cm deep.

BAKE in the oven for 25 minutes, until risen slightly and golden brown. If you remove them now they will be chewy. For a harder biscuits leave an extra 10 mins longer.

REMOVE from the oven and turn onto a wire rack to cool.

CUT into large fingers and sprinkle with icing sugar.