Using semolina to make the dough and chopped nuts as a topping gives these little biscuits a deliciously crunchy crust.
ingredients
makes: 16
2 tablespoons blanched almonds
1 medium egg
1/2 cup superfine sugar
1/2 teaspoon baking powder
3/8 cup ground almonds
1/2 cup semolina
1/4 teaspoon natural almond extract
Confectioner’s sugar, for sifting
method
1. Heat the oven to 200°C (400°F). Line one large, or two small baking sheets with baking paper. Finely chop the almonds and set them aside.
2. Whisk the egg and superfine sugar together in a bowl until the mixture is thick and creamy Then sift in the baking powder and stir in the ground almonds, the semolina and the almond extract.
3. With wet hands, roll the almond mixture into 16 balls, each a little larger than a walnut. Dip into the almonds and place on the baking sheet, spaced a little apart, with the chopped nuts uppermost.
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