Almond biscuits

Almond biscuits

By
From
The Complete Asian Cookbook
Makes
16
Photographer
Alan Benson

Lard, along with dripping, was once widely used in Western cuisines until we became conscious of cholesterol levels, and animal fats were replaced by unsaturated vegetable oils. However, nothing else will give these biscuits their unique texture and flavour. If you can’t eat lard, try replacing it with extra virgin coconut oil. It’s not the same, but delicious in its own way.

Ingredients

Quantity Ingredient
125g lard, softened
or 125ml coconut oil
1 teaspoon natural almond extract
3-4 drops yellow food colouring, (optional)
225g plain flour
8 almonds, blanched
1 egg yolk
110g caster sugar

Method

  1. Preheat the oven to 160ºC. Lightly grease two baking trays.
  2. Beat together the lard and sugar until light and creamy. Add the almond extract and, if liked, a little colouring. Gradually add the flour, stirring well to combine. After adding the last of the flour it will be necessary to work the mixture with your hands, but it will still be a crumbly consistency.
  3. Take 1 tablespoon of the mixture at a time and shape into flat circles with a 5 cm diameter — the edges of each circle will have little cracks in them. Place on the prepared trays.
  4. Put the almonds in a small saucepan with enough water to cover and bring to the boil. Remove from the heat, drain well, then split each almond in half.
  5. Press an almond half into the centre of each biscuit. Beat together the egg yolk and 1 tablespoon water and brush over the top of each biscuit. Bake in the oven for 30 minutes, or until pale golden. Cool slightly on the trays, then transfer to a wire rack to cool completely. Store in an airtight container for up to 10 days.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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