If you love lemon and almonds, these biscuits are for you! Easy to make, they’re like a little ray of sunshine in your mouth. Our almond-loving eldest loves them, but his sisters - who won’t be persuaded on anything that tastes vaguely like marzipan - are less keen. He’s delighted as it means all the more for him. We make them fairly large so they’re not the most pretty looking. If you want them to be more delicate, make them smaller. This recipe makes around 12 decent size biscuits.
- 100g caster sugar
- 100g unsalted butter, softened
- 30g icing sugar
- 1 egg, beaten
- 75g ground almonds
- 1/2 teaspoon almond extract (leave out if you're not keen on an almond favour)
- Zest and juice of half a lemon
- 150g plain flour
- 1/2 teaspoon baking powder
- Half a jar of lemon curd
1. Pre-heat the oven to 180c/gas 4. Line two baking trays.
2. In a large bowl, beat the sugar and butter until light and fluffy - this can be done by hand or an electric mixer.
3. Beat in the icing sugar, egg, ground almonds, almond extract, zest and a teaspoon of the lemon juice. Mix well.
4. Add the flour and baking powder and mix until combined into a dough.
5. Break off blobs of the mixture and roll into a golfball size. Gently the flatten the top of each one, then make a small well in the middle of each with your thumb.
6. Put a little spoon of lemon curd in the well in each biscuit (don't be too generous or it will overflow like ours did!).
7. Bake for 10- 12 minutes until starting to turn golden. Cool on the tray for 5 minutes until starting to firm up, then move to a rack to cool.
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