Nigel Slater’s recipe for almond and marzipan biscuits | Biscuits

The recipe

A final-minute candy deal with for Easter. The lemon zest and toasted almonds lend an Italian be aware. These will hold for a fortnight in a biscuit tin (that’s, in the event that they’re not all eaten in the present day).

Set the oven at 175C/fuel mark 3-4. Line a baking sheet with greaseproof paper.

Frivolously toast 100g of flaked almonds in a shallow pan till pale gold in color, then put aside. Break 250g of marzipan into giant items and put them within the bowl of a meals processor with the almonds, then course of briefly to giant crumbs.

Add 200g of caster sugar, then finely grate the zest of a lemon and add to the bowl. Course of for just a few seconds to mix. Stir in 35g of plain flour.

In a separate, medium-sized bowl, beat 75ml of egg whites (roughly 2 eggs) till nearly stiff, then fold within the crumb combination, till simply mixed.

Take 1 heaped tbsp of the combination, roll it right into a ball, then place it on the lined baking sheet. Repeat with the remainder of the dough.

Bake for 10-12 minutes till the cookies have unfold. They need to look barely under-done. Take away from the oven and go away them for 10 minutes to settle earlier than transferring them fastidiously to a cooling rack with a palette knife.

Makes about 20. Prepared in 45 minutes

The biscuits are fragile immediately after baking. Allow them to relaxation on the baking sheet for five minutes earlier than sliding a palette knife below them and lifting them on to a cooling rack.

Eaten an hour or so after baking, these are tender, crumbly and cookie-like; just a few hours later and so they grow to be crisp and biscuity – simply the form of factor to serve with espresso or a glass of candy golden wine. (Dunking is a totally good factor right here.)

Observe Nigel on Instagram @NigelSlater