Baking Recipes - Moroccan Almond Biscuits Recipe

Ingredients

Makes 30

• 2 small eggs

• 200 g/7 oz icing sugar, plus extra for coating

• 2 teaspoons baking powder

• 400 g/13 oz ground almonds

• grated rind of 1/2 lemon

• orange flower water or rosewater, to taste

• oil, for greasing

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Method:

1. Break 1 whole egg and 1 egg yolk into a bowl then beat in the sugar and baking powder until thoroughly combined. Work in the ground almonds, lemon rind and orange flower water or rosewater to taste.

2. Knead well so the warmth of your hands releases the oil in the almonds to make a soft, workable paste; if necessary, add the extra egg white.

3. With oiled hands, roll walnut-size pieces of the mixture into egg-shaped balls. Cover a plate with icing sugar. Flatten the balls on the plate, covering them in the sugar.

4. Place the almond balls, spaced well apart, on an oiled baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 15 minutes until golden.

5. Transfer to a wire rack to cool. Store in an airtight tin.

Note: These rich biscuits are delicious served with coffee, or creamy or fruity desserts. You may find that the mixture becomes too sticky to handle, depending on the warmth of your hands and the kitchen; if this does happen, pop the mixture into the refrigerator to firm up.