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
Blanched almonds – I use three almonds for decoration per biscuit. The amount you use, of course, is entirely up to you!
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 roll gently into the size of a gold ball. Form into desired shape and lay on a baking tray lined with greaseproof paper. Coat with egg wash and press blanched almonds down on top.
Place into fridge to rest for half an hour. Meanwhile preheat oven to 180 degrees C.
Bake cookies for 13-14 minutes, letting cool completely before serving.