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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


  • 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

Featured in

May 2007

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