Like many things I bake, this recipe was inspired by an ingredient that I bought to try in something else that I never got round to making. In this case, the ingredient was ground almonds and the never-made bake was a chocolate torte. I spent most of last week craving homemade biscuits (or cookies, depending on which side of the Atlantic you’re on!) – a craving probably fuelled by a tiredness-induced sugar desire during a week of Baby S being unwell (which I temporarily abated on a daily basis with
chocolate and nice, healthy fruit). Over the weekend, I finally had the chance to bake whilst J and Baby S had some Dad-baby time. The idea for these biscuits had been in my mind for a day or two before then and, much to my delight, they turned out pretty close to my mental image/taste. This recipe makes about 36 biscuits. The cup measurements below are based on a 250 ml mug as equal to one cup. If you want to, you could ramp up the almond taste by adding some almond extract to the mixture – if you do this (which I’ve not tried), it is probably best to add it when you add the egg.
What you’ll need:
1/2 cup butter
1 cup sugar
1 1/2 cups self-raising flour
1 1/2 cups ground almonds
What to do:
1. Cream together the butter and sugar, then add the egg to the bowl and beat into the butter/sugar mixture.
2. Sift the flour and salt into the bowl, add the ground almonds and then fold the flour, salt and almonds into the butter/sugar/egg mixture until thoroughly mixed together.
3. Roll the dough into one or two long cylinders with a diameter of about 5 cm, then wrap the cylinders in cling film and leave in the fridge for at least an hour to become firm.
4. Pre-heat the oven to gas mark 4 (180º C or 350º F) and then remove the dough from the fridge.
5. Slice the cylinder(s) of dough into rounds that are about a centimetre in width.
6. Place the biscuit rounds on a couple of baking trays that have either been lined with greaseproof paper or greased and then bake in the middle of the pre-heated oven for about 10 minutes, or until golden brown. You will need to leave a little bit of space between each biscuit, but not much (at least 1 to 2 cm) as they hold their shape pretty well in the oven.
7. Once baked, remove the baking trays from the oven and place the biscuits onto a cooling rack to cool before eating. These will keep for at least a few days in an airtight tin.