Nutty Sugar Biscuits
1 hr 35 min.
Cream together the butter and sugar in a large mixing bowl until pale and fluffy using an electric hand held whisk.
Beat in the eggs and almonds extract until incorporated. Fold in the flour, ground almonds and baking powder into the creamed mixture, mixing well until a dough forms.
Knead gently on a lightly floured work surface until even. Divide the dough in half and flatten each bit before wrapping in clingfilm and chilling for 60 minutes.
Pre-heat the oven to 170°C | 325F | gas 3. Grease and line baking sheets with greaseproof paper.
Remove after chilling and roll the dough out to 1 cm thickness on a lightly floured surface. Use a circular 5-6cm diameter straight-sided cookie cutter to cut out shapes.
Arrange spaced apart on the baking sheets and place a blanched almond in the centre of each cookie, pressing in gently. Bake for 10-12 minutes until they are just starting.
Remove from the oven and allow to cool on the trays for 10 minutes. Remove to a wire rack to cool completely.
When ready to serve, arrange stacked on a plate and dust lightly with the icing sugar.