Spiced fruit and nut biscuits
These beautiful southern Spanish biscuits are a blend of almonds, fruit and honey, rolled into thin fingers, then baked. They have a good shelf life and would make excellent presents for Christmas.
Ingredients
125g blanched almonds
250g plain flour
125g unsalted butter at room temperature, chopped
160g dried figs, finely chopped
60g sultanas
100ml honey
Finely grated zest of ½ a lemon
½ tsp ground cloves
½ tsp cinnamon
20ml Pedro Ximenez sherry
125g icing sugar, sifted
Method
Preheat the oven to 200C. Spread the almonds on a baking tray, bake for 8-10 minutes or until toasted, then remove and cool. Chop the cooled almonds in a food processor until a coarse meal forms, then combine with the flour.
Rub the butter into the flour mixture for 1 minute or until nearly combined, then add the dried fruit, honey, lemon zest, spices and sherry and combine until the dough just comes together.
Place in a bowl, cover and leave to stand at room temperature for 20 minutes. Meanwhile, reduce the oven temperature to 180C.
Divide the mixture into 25 pieces. Roll each piece out on a lightly floured surface into a log about 8 centimetres long and 1.5 centimetres in diameter. Place on a lightly floured baking tray and bake for 15 minutes, or until golden.
Remove from the oven and, while still warm, roll well in the icing sugar. Leave to cool, then serve with coffee or anis liqueur.
Tip
The biscuits will keep in an airtight container for up to a week.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
