Let's Cook with Meg and Ted

Lemon and almond biscuits

God these are good. Crispy, delicate, almondy pleasure.

160 gsoftened butter
1 cupsugar
1large egg
zest from 3lemons
1 tablespoonlemon juice
6 tablespoonsalmond meal
a few dropspure almond essence, to taste
1.5 cupsplain flour

Cream the butter and sugar until light and fluffy. Add the egg, lemon zest, juice, almond meal and almond essence, and beat well. Add the flour in four lots, beating well between each addition. Cover the bowl and chill in the fridge for 1.5 to 2 hours.

The dough should now be quite firm. Using a teaspoon and your fingers, form small balls about 2 cm in diameter. Place them about 5 cm apart on a lined baking tray, then flatten them with the flat of two fingers until they are about 0.5 cm thick. Make sure there is room for the biscuits to spread a little as they bake. Bake at 180C for 10-15 minutes, or until golden around the edge. Transfer them to wire racks. They will crisp up as they cool.

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