Almond biscuits

These biscuits are an adaptation of my favourite sweet shortcrust pastry recipe. They are brilliant for dessert when cut into rectangles and served with blackberry jam, folded into crème fraîche, as a dip.If you don’t have any vanilla icing sugar, I recommend adding half a teaspoon of vanilla extract in the first step.
175g butter
65g icing sugar
2 egg yolks
225g plain flour
125g slivered almonds
dusting of vanilla icing sugar

  1. Put the butter, sugar and egg yolks in a bowl and blend together quickly.
  2. Add the flour and blend again.
  3. Wrap the dough in cling film and refrigerate for at least an hour. At this point pre-heat the oven to 356F/180C/FAN 150C.
  4. Roll the dough out onto a lightly floured surface. Once flat, roughly create a single layer of slivered almonds on the surface and continue to roll till the dough is about the thickness of a £1 coin (3-4mm).
  5. Cut out shapes using a cutter and place on a metal tray lined with baking parchment.
  6. Place in the middle of the oven for about 15 minutes, but check on them after 10 minutes. They should end up being a light golden colour.
  7. Carefully place the biscuits on a cooling rack.
  8. Once cooled, dust the biscuits with vanilla icing sugar.
makes about 30 little discs

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