2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Easter
chocolate

Whichever way you like to play your Easter cocoa overdose, the nation's chocolatiers and importers have you covered with a bumper crop of exotica.

Read More
Win
a trip to King Island!

Win a trip to King Island for 10 people, a gourmet dinner party at home or a selection of cookbooks. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 32 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.