Mix the almond meal, sugar and salt. Add egg white and the extracts. Mix into a thick, sticky almond paste. Chill for 30–45 minutes.

Portion into 35–40 g balls. Don’t flatten them. Put them on the tray as fairly tall rounded mounds.

Now press a thumb or the rounded end of a small utensil firmly into the centre to make a deep well, while keeping a thick wall of dough around it.

Bake at 165°C fan for about 10 minutes. You want a lightly golden outside but a soft, moist, chewy centre. They’ll firm considerably as they cool.

Once completely cool, spoon thick lemon curd into the wells so it’s almost level with the top.

Whisk the eggs, yolks, sugar, lemon zest and juice together. Cook over medium-low heat, stirring continuously, until thickened and around 82–84°C.

Remove from the heat and whisk in the butter and salt until smooth. Strain, cover the surface directly and chill completely.

The cookie batch should only need around 120–150 g, so you’ll have curd left over