I do love a biscuit and these tick all the boxes for me. If you made the Blackcurrant Fro-Yo they are a perfect accompaniment to that or any other ice-cream for that matter, great with a raspberries or strawberries, stewed plums or damsons, or just with a cuppa. You can’t go wrong.
How would I describe these biscuits? Buttery and crisp, crumbly and almond-y. They are just perfect and keep well in the tin if they get a chance! As easy to make as they are to eat!!
Ingredients (makes 24)
- 150g self raising flour
- 50g ground almonds
- 80g caster sugar
- 125g butter
- few drops almond essence
- 24 blanched almonds
Method
- Put the flour, ground almonds and sugar in a food processor and pulse to mix
- Add the butter and almond essence and mix till mixture comes together
- Roll into 24 little balls and flatten them into discs on a baking sheet
- Put a blanched almond in the centre
- Bake in oven ar 175c for 15 mins
- Allow to cool on the baking sheet for a couple of minutes
- Transfer to cooling rack
Note: If you can plan to make these a day ahead so the marzipan flavours can continue to develop
You said well, they keep well in the tin if they get a chance…I doubt they’ll have a chance 😋😋