Monday, 28 March 2016

Cinnamon & Almond Biscuits

Hippity Hop - Here Comes the Easter Bunny. 

Somewhere amongst the chocolate and hot cross buns are these biscuits. We have many visitors over the Easter break, often on their way to or from the coast. I like to have a batch of these on hand as an alternative, slightly lighter treat to have with coffee. They are crisp but with a slightly chewy texture, the cinnamon is not overly strong and the almond  flavour subtle.

At Easter I use a bunny cutter for the 'little folk'  and reroll the dough into balls for more adult versions.

They also make a good Easter gift, an alternative to chocolate or even with a few small chocolate eggs in the bag.

Cinnamon & Almond Biscuits
These biscuits are very easily made in a food processor. Place all ingredients except flour and process together, and then add flour and pulse until the dough forms a ball

125 g butter
¾ cup caster sugar
1 egg
2 teaspoons vanilla extract or more if you like a stronger flavour
1 teaspoon cinnamon
1 1/2 cups almond meal /ground almonds
1 1/4 cups flour

Optional / to Decorate
coffee sugar crystals
blanched almonds

Cream the butter and the sugar together.

Add egg, vanilla, cinnamon and ground almonds, mix well

Stir in flour and mix well until dough forms a soft ball. Knead lightly.

Divide dough into two balls; roll out between two sheets of baking paper. Place on a tray and refrigerate for at least an hour, can be for several hours or overnight.

Remove top layer of baking paper. Use cutters of your choice and stamp out biscuits Place on a tray lined with cooking paper. I use the top sheet that I removed when cutting the cookies.

Bake at 170 Deg C until pale golden brown, approximately 15 mins

Re roll leftover dough between two sheets of baking paper, refrigerate and proceed as before or roll dough into small balls, flatten and decorate with a blanched almond, coffee sugar crystals or leave plain and decorate by pressing with the back of a fork.

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