Keith’s Lemon & Almond Biscuits

Keith's Lemon and Almond Biscuits

This is a great little recipe which yields some lemony, soft, slightly chewy biscuits that you simply won’t be able to stop eating!! Great with a good espresso or a glass of Amaro. They’re derived from and Italian recipe called pasticcini di mandorle but with the inclusion of flour which I think gives them a smoother texture, although you could use 100% ground almonds if you’d prefer.

Makes 11 or 12 biscuits.

1 small unwaxed lemon, finely zested
100G ground almonds
100G icing sugar
50G plain flour
1 egg

Preheat oven to 180C and line a large baking tray with baking paper

1. In a large bowl mix together the flour, ground almonds, icing sugar and lemon zest then create a well in the centre.
2. In a small bowl beat the egg thoroughly then pour into the well. Using a metal tablespoon gradually incorporate the egg into the rest of the ingredients until you get a wet, thick paste.
3. Continually dust your hands well with icing sugar – this is very important as it will give the biscuits a nice smooth surface. Roll walnut-sized pieces of the dough into balls onto prepared baking tray, leaving an inch or so between each. Dust lightly with icing sugar.
4. Bake in the centre of the oven until lightly golden, 20-25 minutes. Allow to cool on a wire rack and enjoy!!

Variations: Prior to baking top each one with half a glacé cherry or a pinch of shelled, unsalted pistachios.

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