Marzipan Biscuits

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.

ABOUT

15 BISCUITS

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.

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