Almond and cinnamon biscuits

(recipe from this book)

Makes 60
Preparation time:30 min
total cooking time: 12 min

Ingredients:

-Biscuits:

• 200 gr blanched almonds
• 90 gr caster (super fine) sugar
• 40 gr icing (confectioners) sugar
• 3 tsp cinnamon
• 100 gr plain (all-purpose)flour
• 30 gr self raising flour
• 2 egg whites

-Icing:

• 210 gr icing (confectioners) sugar
• 1 egg white, lightly beaten
•  1/2 tsp vanilla essence( or 2 tsp of finely grated lemon zest )

Step One

Preheat the oven to 150 °C(300°F/Gas 2). Line two baking trays with baking paper.Place the almonds, sugars, cinnamon and flours in a food processor. Process for 30 seconds, or until the mixture resembles fine breadcrumbs. Add the eggs whites and process for 30 seconds, or until a soft dough forms.

Step Two

 Turn the dough onto a lightly floured surface. Knead for 1 min and shape the dough into a ball. Roll the dough between two sheets of plastic wrap to 5 mm (1/4 inch) thickness. Cut into shapes, using a 4 cm(1 1/2 inch) plain or star cookie cutter and place on the prepared trays. Bake for 12 min., or until the biscuits are lightly browned. Transfer the biscuits to a wire rack to cool completely.

Step Three

 To make the vanilla icing (I made the lemon version), sift the icing sugar into a small bowl. Make a well in the center and add the combined egg white and vanilla essence. Beat the mixture constantly with a wooden spoon until all the icing sugar is incorporated and a firm paste is formed. Using a flat-bladed knife, spread the biscuits with icing. Leave to set.

ENJOY!!!