1. Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and line a large baking tray with greaseproof paper.
2. Mix the millet flour, ground almonds, cardamom, bicarbonate of soda and lemon zest in a bowl. Reserve the bigger pieces of chopped almond for the top of the biscuits and stir in the rest.
3. Stir 1 tsp of lemon juice into the coconut oil and syrup, then stir the wet ingredients into the dry ingredients to form a dough. Leave to stand for 10 minutes.
4. Roll the dough into sixteen balls, then flatten them onto the baking tray, ensuring they are well-spaced. Dot the tops with the reserved almond pieces.
5. Bake for 15 minutes and leave to cool before serving.
Can be frozen.
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