These are delicious made bite- sized. They are slightly chewy and with some apricot jam in the middle make a scrummy addition to a cup of tea!
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Ingredients
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125g self raising flour
50g ground almonds
100g caster sugar
100g butter/margarine
1 egg
Couple of drops of almond essence
15g flaked almonds
150g apricot jam or conserve
Icing sugar for dusting
Pre-heat the oven to 160° C.
Sift the flour, ground almonds and sugar into bowl.
Add the butter/margarine and rub with your fingertips until the mixture looks like coarse crumbs.
Beat the egg with the almond essence and mix into the flour mixture with a round bladed knife.
Beat the mixture with a wooden spoon for a few seconds until well combined.
Lightly dust hands with flour and roll the mixture into 16 walnut sized balls or 24 smaller ones.
Arrange the balls on lined baking sheets spaced apart to allow for spreading.
Scatter the flaked almonds on top of the balls, pressing in gently.
Cook for 12 to 15 minutes or until golden.
Remove from the oven and allow to cool. Once completely cold use the apricot jam/conserve to sandwich two biscuits together. Finally dust with icing sugar and enjoy.
These will keep for up to 5 days (if they last that long!!)
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