Nutty Cookie Squares
ready in 2 h.
Beat together the butter, sugar and 1 egg for around 10 minutes until fluffy. Add the cinnamon, almonds and a pinch each of lemon zest, cloves and cardamom and stir to incorporate. Mix together the flour and baking powder and knead into the dough. Wrap in cling film and chill in the refrigerator for around 1 hour.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Roll out some of the dough on a floured work surface to a thickness of roughly 4 mm. Whisk the remaining egg with the milk and brush over the dough. Sprinkle with flaked almonds and carefully roll over the dough again with a rolling pin. Cut the dough into rectangles (5x9 cm) or circles (? 6 cm). Continue in this way until all the dough is used up.
Place the biscuits almond side down on the baking tray and bake in the oven for 12-15 minutes.
Cool on a wire rack.