Prep time: 10 mins
Cooking time: 12 mins
Ingredients
-
- 125g
unsalted butter, softened
- 185g
sugar
- 1
egg, beaten
- 200g
plain flour
- 1/2 tsp
baking powder
- 1/2 tsp
salt
- 150g
almonds - finely chopped
- 1/2 tsp
cinnamon, ground
- 1 tsp
almond extract
- 1
egg, beaten for glazing
- 25
almonds - whole and blanched
Serves: 10 biscuits
Almond Biscuits
These are really versatile – serve with coffee much like Italian biscotti, or use as an accompaniment to desserts such as our lychee sorbet or coconut and mango ice cream.
Preparation:
- Preheat the oven to 180’C/350’F/ Gasmark4. Grease a baking tray. In a food processor cream together the butter and sugar. Then add the egg, flour, baking powder, salt, almonds, cinnamon and almond extract and process until a smooth paste.
- Drop the mixture in tablespoon-sized amounts on to a baking tray, spacing them about 3 cm apart. Make a dip in the centre of each biscuit with your thumb. Glaze the biscuits with egg, place an almond in the centre of each one and bake for 10-12 minutes until the biscuits are puffed up and golden. Cool slightly and then transfer to a rack to cool completely.
Useful tip:
These biscuits are great served slightly warm, but they can be made ahead and are then kept in an airtight container.