For the Posset
Ingredients:
1 lime
2 oranges
1 lemon
600ml double cream
175g caster sugar

Method:
1. Squeeze the juice from the oranges and put into a small saucepan. Bring it to the boil allowing it to reduce by half.
2. Squeeze the juice from the lemon and lime and stir into the pan adding the cream and sugar. Stir and bring to the boil which will thicken it and may curdle but it will become smooth again as it simmers.
3. Boil gently for 2 minutes, then remove from the heat and allow to cool slightly.
4. Pour into individual glasses and chill for at least 4 hours but can be made up to 24 hours in advance. Serve with these delicious soft biscuits.

For the Biscuits
Ingredients:
125g caster sugar
125g ground almonds
2 large egg whites
75g icing sugar
2 tsp lemon juice
Grated zest of 1 large lemon

Method:
1. Preheat the oven to 170C, 150 Fan, gas 3.
2. Line 2 baking sheets with greaseproof paper.
3. Put the sugar into a food processor with the lemon zest and whizz for a few seconds to make a fine lemony sugar. Tip into a mixing bowl then add the ground almonds.
4. In another bowl, whisk the egg whites with 25g of the icing sugar until they form stiff peaks. Add to the bowl with the ground almonds and gently fold in along with the lemon juice.
5. Put the remaining 50g of icing sugar on a big plate then drop heaped tablespoons of the mixture onto it, rolling them around until completely coated. Put 6 on each baking sheet and press down to form a biscuit shape about 1cm thick. Dust with more icing sugar then cook for 15-20 minutes until golden brown. The surface will appear cracked and they will be quite soft.
6. Cool for a bit then transfer to a cooling rack.