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ALMOND AND SUGAR TOPPED BISCUITS

Makes up to 30 biscuits, depending on size.

Ingredients

250g butter
150ml castor sugar
1 egg-yolk
5ml vanilla essence
5ml ground cinnamon
2,5ml salt
500ml cake flour
+ 100ml additional cake flour

Topping:
1 egg-white
250ml flaked almonds
30ml sugar

Method

  1. Beat together the butter, castor sugar, egg yolk, and vanilla essence until light and fluffy.
  2. Add the cinnamon, salt, and 500ml cake flour and mix until evenly blended.
  3. Knead in a little additional flour to form a smooth soft dough which is no longer sticky.
  4. Grease a baking tray (380x280mm) well with butter and press and roll out the dough evenly into the tin with a floured rolling pin.
  5. Beat the egg-white lightly, pour it onto the dough and brush evenly over the top.
  6. Sprinkle with nuts and sugar, roll or press the nuts lightly into the dough and bake at 190°C for 15-20 minutes or until light golden brown.
  7. Cut neat fingers while still warm, allow to cool in the tin for a few minutes, lift out carefully and move to a cooling rack to cool before storing.

Variations

Vary the nuts, substituting nibbed almonds, sprinkle nuts (peanuts) or chopped pecan or walnuts for the almond.