1 unwaxed lemon, finely grated zest only (save the juice for the glazes below)
1 tsp lemon juice
1 tbsp lemon juice (or as needed to make a runny icing to zig zag over the banket bars)
2 tbsp apricot jam
250g/9oz blanched almonds
2 x 270g/9¾oz logs of almond paste (see above)
250g/9oz caster sugar
30g/1oz flaked almonds
flour, for dusting
60²µ/2¼´Ç³ú icing sugar
⅛ tsp or 1–2 drops rosewater (see tip)
pinch of salt
¼ tsp fine sea salt
1 large free-range egg
1 free-range egg
325g or 320g pack ready-rolled all-butter puff pastry (thawed overnight in the fridge if frozen)