Delicias de Almendra 

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.

Makes 16

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

Beaten egg

Blanched almonds

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.

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