These very easy and quick to make biscuits are delicious served with coffee or at teatime. The biscuits will harden and become crisp as they cool.
1 teaspoon butter
4 oz. castor sugar
3 oz. ground almonds finely grated rind of 1 small orange
2 small egg yolks
½ teaspoon almond essence
1 oz. icing sugar
1 oz. finely flaked blanched almonds
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the butter, grease a large baking sheet and set it aside.
In a medium-sized mixing bowl, com-bine the castor sugar, ground almonds and orange rind. Make a well in the centre of the mixture and put in the egg yolks and almond essence.
With a small spatula, or your fingers, mix the egg yolks and almond essence together, gradually drawing in the ground almonds and sugar mixture. Lightly knead the mixture until it forms a smooth paste.
Shape the marzipan into a ball and wrap it in greaseproof or waxed paper. Chill in the refrigerator for 10 minutes.
Sprinkle a pastry board and rolling pin with the icing sugar.
Place the marzipan on the pastry board and roll it out very thinly, less than
½ inch thick if possible.
Using a 2-inch pastry cutter, cut the marzipan into circles. Place the circles on the prepared baking sheet, slightly spaced out. Place a few almonds on each circle.
Place the baking sheet in the centre of the oven and bake the biscuits for 8 to 10 minutes, or until they are golden.
Remove the baking sheet from the oven. Transfer the biscuits to a wire rack to cool completely before serving.