Soft almond biscuits
Simple, soft and slightly chewy, dolcetti di mandorle are a great favourite of mine. Grinding whole almonds to add to the ready ground ones gives the biscuits a nubbly nuttiness.
This is from the August edition of House & Garden.
If you like this recipe, why not check out other Biscuit Recipes from the House & Garden archive?
What you'll need
Soft almond biscuits
Recipe information
Yield
20
Ingredients
Preparation
Step 1
Blitz the whole almonds and icing sugar in a food processor, until very finely chopped. Mix with the ground almonds, lemon zest and a pinch of salt in a bowl. Add the egg white and mix until it is a soft dough. Knead briefly to smooth out. Wrap loosely in baking parchment and refrigerate for 1 hour.
Step 2
Heat the oven to 180°C/fan oven 160°/mark 4. Dust a surface with icing sugar. Divide the dough into two equal pieces. Roll each one out to form a sausage about 2-3cm in diameter. Cut each one into 10 pieces. Round the corners and even up with your fingers, to form a thick disc. Top with icing sugar and place on a parchment-lined baking tray.
Step 3
Bake for 10-12 minutes. They are done when they have cracked here and there, but they should not be brown. Cool for a few minutes until they are firm enough to move onto a wire rack to cool. Serve with the figs and peaches.
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