These light, crumbly, melt in the mouth biscuits remind me of cherished holidays in the Canary Islands. Although lard is traditionally used, I make mine with sunflower oil as a personal preference.
Best served with a short strong coffee for an afternoon pick me up.
200g plain flour
50g ground almonds
100g caster sugar
90g sunflower oil
Zest of half a lemon
1/4 tsp bicarbonate of soda
Pinch of salt
Preheat oven to 180 degrees C.
Sift flour into a bowl and mix with sugar, ground almonds, bicarbonate of soda, salt and lemon zest.
Make a well in the centre and pour in your oil, using a fork to combine mixture into coarse crumbs. At this point bring together dough with hands. Take little portions and squeeze lightly, then roll gently into a ball between palms.
Manipulate into desired shape and lay on a baking tray lined with greaseproof paper. Coat with egg wash and press blanched almond down on top.
Bake cookies for 13-14 minutes, letting cool completely before serving.