Almond Biscuits

Method

1. Crumble the marzipan in a mixing bowl.
2. Add the butter and sugar and beat well until a smooth mixture is formed.
3. Add the egg and almond essence and process for a few seconds or beat well.
4. Add the flour and baking powder and process or mix until the dough holds together.
5. Grease a shallow rectangular ovenproof dish (about 300x200mm) well with butter and press the dough neatly into the dish.
6. Roll over the top with a floured rolling pin (if possible) to create a neat, smooth top.
7. If nibbed almonds are used, sprinkle over the dough and roll lightly into the dough.
8. Cut into neat squares about 40x40mm and press a blanched almond, if used, lightly into the dough in the centre of each square.
9. Bake at 160°C for 20-25 minutes or until the biscuits start to change colour – they should not brown at all.
10. Cut through the marked lines and leave to cool for a while.
11. Move carefully to a cooling rack and allow to cool completely.