BeanScene Magazine

Almond and butter biscuits

From the April 2016 issue.

250g toasted almonds
3 cups self raising flour
1 cup sugar
125g butter, melted
½ cup Marsala
3 egg yolks
Icing sugar (to serve)

Preheat the oven to 170°C.

  • Almond and butter biscuits Step 1 Blitz almonds in a food processor until crumbly, being careful not to make them too fine. Place almonds, flour and sugar in a bowl. In a separate bowl, mix Marsala and eggs into cooled butter. Add this to the flour mixture and combine. The mixture shouldn’t be too dry, but if it is, add a little more Marsala.
  • Almond and butter biscuits Step 2 Place the biscuit dough onto a clean, lightly floured bench and knead lightly.
  • Almond and butter biscuits Step 3 Divide the dough in half and using a rolling pin, roll the first piece of the mixture out to about 1.5cm thick. Repeat with the remaining dough.
  • Almond and butter biscuits Step 4 Cut the dough into crescents using a biscuit cutter or a glass, and place on a baking tray lined with baking paper. Make sure they aren’t too close together as they will expand slightly during baking. Bake for 15 to 20 minutes or until golden. Dust with icing sugar to serve.
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