Spanish Christmas Biscuits
ready in 1 hr 30 min.
Line 2 large baking trays with non-stick baking paper.
Mix together the flour, ground almonds and icing sugar and the flour.
Pour in the lard and mix by hand for about 5 minutes, to a dough. It may be necessary to add more lard if the dough is too crumbly.
Divide the dough into thirds. Knead green food colouring into one portion and yellow colouring into another and leave 1/3 plain.
Roll out the doughs separately between 2 sheets of non-stick baking paper, about 1cm|1/2" thick.
Cut into rounds with a crimped edged cutter and place on the baking trays. Chill for 30 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4.
Bake for 10-12 minutes until firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
Sift the icing sugar into a bowl and beat in just enough water to make a thick coating icing. Put the icing into a small piping bag and pipe designs on the biscuits.
Attach silver balls to some of the biscuits and sprinkle others with sparkling sugar. Leave to set.