Nigel Slater’s recipe for almond and marzipan biscuits

The recipe

A final-minute candy deal with for Easter. The lemon zest and toasted almonds lend an Italian be aware. These will stay for a fortnight in a biscuit tin (this is, in the event that they’re no longer all eaten as of late).

Set the oven at 175C/fuel mark 3-4. Line a baking sheet with greaseproof paper.

Lightly toast 100g of flaked almonds in a shallow pan till light gold in color, then put aside. Break 250g of marzipan into massive items and put them within the bowl of a meals processor with the almonds, then procedure in short to huge crumbs.

Add 200g of caster sugar, then finely grate the zest of a lemon and upload to the bowl. Process for a couple of seconds to mix. Stir in 35g of undeniable flour.

In a separate, medium-sized bowl, beat 75ml of egg whites (roughly 2 eggs) till nearly stiff, then fold within the crumb aggregate, till simply blended.

Take 1 heaped tbsp of the combination, roll it right into a ball, then position it at the coated baking sheet. Repeat with the remainder of the dough.

Bake for 10-12 mins till the cookies have unfold. They must glance moderately under-done. Remove from the oven and depart them for 10 mins to settle sooner than moving them moderately to a cooling rack with a palette knife.

Makes about 20. Ready in 45 mins

The biscuits are fragile immediately after baking. Let them relaxation at the baking sheet for 5 mins sooner than sliding a palette knife beneath them and lifting them directly to a cooling rack.

Eaten an hour or so after baking, those are cushy, crumbly and cookie-like; a couple of hours later they usually develop into crisp and biscuity – simply this sort of factor to serve with espresso or a pitcher of candy golden wine. (Dunking is a completely just right factor right here.)

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