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.



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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