This classic biscuit recipe is one you need to perfect and keep in your repertoire. The biscuits have a light crisp texture and are perfect to have with a cup of tea or coffee. We often have them with fruit and ice cream as a simple dessert.
They are always best when fresh and it is very easy to make the biscuit mixture and freeze it raw in logs, slicing the dough when you're ready to cook the biscuits.
Use only very good pure almond extract, as imitation flavours have more of an alcohol taste than an almond flavour. Always use the freshest butter.
Robbie Howard is co-owner of Lynwood Preserves.
Makes about 36 biscuits
250g unsalted butter
2 cups caster sugar
1 tsp baking powder
½ tsp baking soda
2 large eggs, one for the mix and one to brush the biscuits
¾ tsp almond extract
2 cups plain flour
35g slithered almonds
36 whole almonds for garnish
Preheat the oven to 175C. Place butter in the bowl of an electric mixer. Using the paddle attachment, cream the butter on medium speed until smooth.
Continuing to mix, slowly add the sugar and beat until fluffy.
Stir together the baking powder and baking soda with a tablespoon of water and add to the butter mixture. Beat in one egg and the almond extract.
Decrease to slow speed and gently fold in the flour and sliced almonds.
Refrigerate the dough for about an hour until firm. Roll the dough into two 25mm logs. Slice each log into 7mm slices.
Place the biscuits 50mm apart on a baking tray lined with baking paper. Press a whole almond into the middle of each biscuit. Brush the biscuits with the second egg, lightly beaten.
Bake for about 10 minutes, until golden brown. Cool the biscuits for five minutes before removing from the baking trays.