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Iced almond biscuits

You'll need

  • 80 gm (½ cup)
  • blanched almonds
  • 300 gm (2 cups)
  • plain flour
  • 60 gm
  • butter, coarsely chopped
  • 125 ml (½ cup)
  • milk
  • 115 gm
  • white sugar
  • ½ tsp
  • ground cloves
  • 1 tsp
  • baking powder
  • 1 tsp
  • vanilla extract
  • 1
  • egg, lightly whisked
  • 2
  • lemons, zested rind only (optional)
  •  
  • Glaze
  • 220 gm (1 cup)
  • white sugar
  • 320 gm (2 cups)
  • pure icing sugar
  • 1 tbsp
  • finely grated lemon rind

Method

  • 01
  • Preheat oven to 160C. Spread almonds over a baking tray and bake for 7 minutes or until lightly coloured. Cool, then blend in a food processor to a coarse powder. Stir in flour and set aside.
  • 02
  • Combine butter and milk in a saucepan and stir over low heat until melted. Whisk in sugar, remove from heat and cool.
  • 03
  • Whisk in cloves, baking powder, vanilla and egg, stir into almond mix, until just combined, then chill for 1 hour or until easy to handle.
  • 04
  • Preheat oven to 160C. Roll a tablespoonful of almond mixture into a ball and place onto a baking paper-lined oven tray. Repeat with remaining mixture. Bake for 35-40 minutes or until golden brown. Cool on tray for 10 minutes, then transfer to a wire rack.
  • 05
  • Meanwhile, for glaze, combine sugar and 175ml water in a saucepan and bring to the boil, then simmer for 3 minutes. Whisk in icing sugar and lemon rind until smooth.
  • 06
  • Immerse warm biscuits in glaze, then place on a wire rack over an oven tray to cool. Serve topped with lemon zest. Biscuits will keep in an airtight container for up to one week.

At A Glance

  • Serves 32 people
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At A Glance

  • Serves 32 people

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