Josceline Dimbleby

Almond and orange biscuits

Preparation info
  • Makes

    25-30

    • Difficulty

      Medium

Appears in
Orchards in the Oasis: Recipes, travel and memories
Orchards in the Oasis

By Josceline Dimbleby

Published 2010

  • About

I first tasted these little crunchy, yet gooey biscuits in Marrakech. They keep well in a tightly closed container for up to a week and make a perfect accompaniment to ice cream and stewed fruit.

Ingredients

  • 50 g blanched almonds
  • 1 large free-range egg
  • 100 g

Method

Heat the oven to 160°C/Gas 3. Grind the almonds in a food processor very finely. In a large bowl, whisk the egg with the icing sugar until pale. Add the baking powder, ground almonds, semolina and orange rind and mix well.

Oil a large baking sheet and have a small bowl of sifted i