for 28 biscuits
- 1 ¾ cups
gluten-free all purpose flour (plus extra for dusting)
- ¾ cup
- 1 cup
- 1 cup
- 1 tablespoon
caster sugar (plus extra for dusting)
- 1 teaspoon
medium egg yolks
- ⅔ cup
Mix together the flour and ground almonds.
Whisk together the butter, icing sugar, caster sugar, vanilla and egg yolks until blended. Stir in the flour mixture until smooth. Wrap in cling film and chill for 1 hour.
Preheat the oven to 170°C(150° fan)|325F|gas 3. Line two large baking trays with greaseproof paper.
Knead the dough lightly on a floured surface and roll out to 1/2 cm | 1/4" thickness. Cut out rounds using a fluted cutter, and re-roll the trimmings.
Arrange the rounds on the baking trays and cut out small holes from the centres of half of the rounds.
Bake for 10-12 minutes until pale golden. Cool on the trays for 5 minutes, and then place on a wire rack to cool completely.
Spread the lemon curd on the rounds without holes and place the cut-out rounds on top, pressing gently. Sprinkle with caster sugar before serving.