Almond and orange biscuits

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.


  • 50 g blanched almonds
  • 1 large free-range egg
  • 100 g icing sugar, plus extra for coating
  • ½ teaspoon baking powder
  • 100 g fine semolina
  • finely grated rind of 1 small orange
  • a little orange flower water
  • oil for greasing


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 icing sugar on one side. Wet your hands with orange flower water, then shape the mixture into balls, the size of large marbles, dipping one side of each ball into the icing sugar before placing it on the baking sheet, sugar side up. Space well apart to allow room for spreading; it is best to cook the biscuits in two batches. Keep moistening your hands with the orange flower water as you work.

Bake in the centre of the oven for 10-12 minutes; the biscuits should be the palest brown. Leave on the baking sheet for a minute or two to firm up slightly, then carefully ease off with a palette knife and cool on a rack.