recipe: lemon and almond biscuits

IMG_5303Sometimes, biscuits are required, and these, friends, are some of my favourites. With a moist, tender crumb, and delightfully chewy bits. Put everything in the food processor, and you’ve got your dough. Shape, cut, and bake, then drizzle in a extra lemon-y syrup. Gluten and dairy free, they’re perfect with a morning (or afternoon) cup of coffee, and a long chat.

IMG_5307There’s an optional add-in of Limoncello here, and while I opted out this time, it’s a great extra. These would also be superb flavoured with orange rather than lemon zest (in which case you could put Grand Marnier or Cointreau in the syrup). I really love these biscuits – they have a great mouthfeel, and I love that they’re softer than you’d expect a normal biscuit to be. I hope you like them too!

IMG_5309

Lemon and Almond Biscuits

Makes about 36

Adapted (heavily) from The Cook’s Companion, by Stephanie Alexander

  • 375 g finely ground almonds
  • 1/2 cup raw castor sugar
  • grated zest of one lemon
  • 1 tablespoon lemon juice
  • 1 egg

Syrup

  • 1/3 cup raw castor sugar
  • 1/3 cup water
  • 1 tablespoon limoncello (optional)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 180 C (355 F) and line 2 baking trays with baking paper.
  2. In a food processor (or by hand, if you don’t have one) combine ground almonds, sugar, zest, juice and egg. The dough should hold together when pressed between your fingers.
  3. Divide dough into 2 long rolls, and form with your hands until their diameter is about 2 cm.
  4. Cut into little logs about 2 cm long, place on baking trays, and bake for 10-12 minutes until golden brown.
  5. Remove from oven and cool while making the syrup.
  6. To make the syrup, heat sugar and water in a small pan until sugar has dissolved. Simmer for 5 minutes to thicken. Add limoncello (if using) and lemon juice. Allow to cool a little.
  7. Arrange biscuits in a shallow tray and pour warm syrup over. Leave for 5-10 minutes until well soaked.
  8. Store in an airtight container, dusting with icing sugar before serving, if you like.
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