These lovely little almond and orange blossom biscuits are full of Andalucian flavour. Perfect with mint tea.
Makes 25 biscuits
100g caster sugar
100g plain flour
125g ground almonds
150g softened butter
1 egg yolk
3 tsp orange blossom water
Preheat oven to 180 C. Line 2 large baking sheets with parchment.
Add the sugar, flour, ground almonds and diced butter to a food processor. Blitx until is forms breadcrumbs.
Add the egg yolk and orange blossom water and tip onto a clean surface. Knead for a minute or so until smooth. Roll out the dough using a rolling pin to a thickness of about half a cm.
*I finish the rolling using an embossed rolling pin to give a tile effect*
Use a 7cm cutter to cut the biscuits, and carefully transfer the biscuits to the baking sheet using a fish slice.
Bake for 8 mins, until golden at the edges. Leave on the baking sheet for 2 mins before transferring to a wire rack to cool.