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Almond and Orange Biscuits


recipe from abbylidiastephanie.blogspot.com
 

Lois's Almond and Orange Biscuits
adapted from
Stephanie Alexander's The Cook's Companion, pg 617

375g finely ground almonds (I used almond meal)
1 tablespoon plain flour (I used gluten free)
1/2 cup caster sugar
1 teaspoon grated orange zest
1 tablespoon orange juice
1 egg
icing sugar for coating

Syrup
1/3 cup caster sugar
1/3 cup water
1 tablespoon Grand Marnier or Cointreau
1 tablespoon orange juice

Line 2 baking trays with baking paper and preheat oven to 180°C.
 
Combine the almonds, flour, caster sugar and orange zest. Whisk the egg and orange juice together and mix this into the dry ingredients. Knead the mixture lightly to bring the mix together, then divide it into two equal portions and form it into 2 long rolls about 2cm in diameter.
 
Cut into pieces about 2cm long and bake for 10-12 minutes or until the biscuits look golden brown. Cool them a little on a wire rack.
In the meantime, make the syrup. Heat the sugar and water until the sugar dissolves, then simmer this for about 5 minutes to thicken. Add liqueur and orange juice and allow to cool a bit.
 
Place the still-warm biscuits onto a clean tray and pour the warm syrup over them. Leave this for 5-10 minutes so that some of the syrup gets soaked into the biscuits. Scatter some icing sugar into a clean tray, then toss the biscuits through this mixture to coat well.
 
Store these in an airtight container.