These are George Read’s Belgian buns from his 1854 book,
Cut the almonds in half with a sharp knife and then in half again. Reserve some of the almonds to decorate the top of the buns.
Rub the butter into the flour, baking powder, sugar and spices with your fingers until the mixture resembles breadcrumbs. Add the egg and knead until the dough comes together. Fold in the almonds, currants, citrus peel and lemon zest.
Divide the dough into 12 equal parts and roll each into a ball. Place on the tray and push down a little. Brush the buns with the egg wash and place a few pieces of almond in the middle of each one.
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