Little biscuits , flavoured with almonds and candied orange peel, Topton Biscuits are quick and easy to make.
12 oz. flour teaspoon salt
6 oz. butter
6 oz. soft brown sugar
2 egg yolks
1 teaspoon almond essence
1 egg white, lightly beaten
5 oz. chopped blanched almonds 30 small strips candied orange peel
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Sift the flour and salt into a medium-sized mixing bowl and set aside.
In a large mixing bowl, using a wooden spoon, cream the butter and sugar together until the mixture is soft and creamy.
Beat in the egg yolks and almond essence with 1 tablespoon of the flour. Using a metal spoon, fold in the remaining flour until the mixture is thoroughly combined.
Knead the dough slightly with your hands and shape it into a ball. Break the dough into 30 pieces and roll them into balls. Set aside.
Place the egg white in a shallow dish. Place the almonds on a plate. Dip the dough balls first in the egg white and then roll them in the almonds to coat them thoroughly, shaking off any excess. Place the balls on a large baking sheet.
Press a strip of orange peel into the centre of each biscuit .
Place the baking sheet in the centre of the oven and bake for 10 to 15 minutes or until the biscuits are golden brown and firm to the touch.
Remove the baking sheet from the oven.
Transfer the biscuits to a wire rack to cool completely before serving.