Iced almond biscuits

AT A GLANCE

  • Serves 32 people

  • 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.

Recipe:

RODNEY DUNN

Photography:

CON POULOS

Styling:

RODNEY DUNN AND MEGAN MORTON

FEATURED IN

May 2007

May 2007

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