Almond and olive oil biscuits

Almond olive oil biscuits (with sangria granita).
Almond olive oil biscuits (with sangria granita). Photo: William Meppem
Difficulty
Easy
Dietary
Dairy-free

This combination is a light, refreshing finish to a meal. A tip: freeze the biscuits after you've made them; that way, biscuits and granita will be on hand when needed.

Ingredients

70ml extra virgin olive oil

50g blanched almonds

100g plain flour

40g icing sugar (plus 40g extra for coating)

⅛ tsp salt

1 tsp finely grated orange zest

¼ tsp vanilla extract

Method

1. To make the biscuits, put the olive oil in a small container and freeze for at least one hour. Preheat the oven to 150C and roast the almonds for 10-12 minutes or until they take on some colour, then leave to cool.

2. Transfer almonds to a food processor and process until finely chopped. Add the flour, icing sugar, salt and zest, then process for another minute until fully combined. Remove the olive oil from the freezer – it won't be quite frozen – and add to the food processor together with the vanilla extract. Pulse until the mixture comes together, then form a ball with the dough and wrap loosely in cling film. Press to flatten into a disc and chill in the fridge for 30 minutes.

3. Preheat the oven to 170C. Line a baking tray with baking paper. Roll the dough into balls about the size of a ping-pong ball. Spread out on the lined tray and bake for 16-18 minutes; the underside of the biscuits should be firm and a light golden brown.

4. Remove biscuits from oven and allow to rest for 3 minutes on the tray. Sift the extra icing sugar into a bowl, then one at a time, gently roll the warm biscuits in the icing sugar. Return them to the still-hot tray and allow the icing sugar to set into a thin coating.

Serving suggestion: These biscuits go well alongside my sangria granita.