Vegetarian & Vegan
Baking & Bread
Irresistibly crumbly and decadent
These are so simple to make and taste really lovely - a bit like a lemony shortbread. I usually make the full quantity of dough but only bake half of it and and freeze the rest for another time - I love knowing I’ve got some ready-to bake dough stashed away in the freezer when I next need it!
Makes About 20
Beat together the butter and sugar until pale and creamy (it's easiest to do this in a food mixer), then stir in the egg, lemon juice and zest, followed by the flour and ground almonds.
Using your hands, shape the dough roughly into two rounds, wrap separately in cling film and put in the fridge for an hour (or put one in the freezer for another time - see my note in the introduction).
Again using your hands, press out the chilled dough on a well-floured surface to the thickness of a £1 coin, then stamp out biscuits with a cookie cutter. Using a table knife or, better still, a palette knife, lift each biscuit onto a baking sheet lined with baking parchment. Sprinkle over the flaked almonds and bake at 170C (fan oven) for 15 mins until light golden. Cool on a wire rack before serving.
The cooked biscuits will keep in an airtight tin for about 5 days