Sunday, July 11, 2010

Almond biscuits

I have made these a couple of times, usually when we have an abundance of almonds - thanks again Mum & Dad! The recipe comes from either the Sydney Morning Herald's weekend magazine, Good Weekend, or their weekly food lift-out, Good Living. I'm not really sure which, as I lost the original recipe, and now have a typed out copy from FH Alphie's mum.

They are super easy to make, and as long as you have the almonds, the rest of the ingredients are staples, so I can usually whip them up pretty quickly.

Almond biscuits
makes 35-40
  • 125g butter, softened, and chopped
  • 135g caster sugar
  • 1 egg
  • 180g plain flour
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 125g whole almonds
  • 35-40 whole almonds, extra
Preheat your oven to 180 degrees.

Blitz the almonds in a food processor, leaving the extra ones out, until fine and crumbly, but not as fine as commercial almond meal.

Cream butter and sugar in a mixmaster until pale. Add egg, and beat to combine.

Sift flour, ginger, nutmeg, baking powder and salt then fold into butter mixture. Add the almonds, and fold to combine.

Roll dessertspoonfuls of mixture in to balls, and place on a baking sheet lined with baking paper. Press a whole almond into the top of each, then bake for 8-10 minutes until they just start to brown.


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