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.
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
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.