Cream the butter and sugar and sift the flours and cumin. Mix half the flour and half the almonds into the butter and sugar, then add the rest and knead gently until the mix holds together in a firm ball. Roll out with a rolling pin and cut with a biscuit cutter (or form into balls and press out with a fork) and place on a greased baking tray. Bake for 20 minutes in an oven that’s been
© 1997 Peter Gordon. All rights reserved.