Moroccaroons

Serves: Makes 12 biscuits

Notes

Inspired by Robert Carrier – and my mother – come these delightful soft confections, a cross between a biscuit and a cake.

Ingredients

  • 1 large egg
  • 150g sifted icing sugar
  • 225g ground almonds
  • Grated rind of a lemon (or other citrus)
  • 1 tsp vanilla essence (or almond)
  • 1/4 tsp cinnamon
  • 12 blanched almonds

Method

Lightly beat egg. Add sugar and beat until smooth. In a separate bowl, mix ground almonds, lemon rind, vanilla (or almond essence), cinnamon. Fold through egg/sugar mixture. Knead till pliable. Roll into two sausages about 4 cm thick. Cover with tea towel and allow to stand for 10 minutes or so. Cut into 3 cm thick biscuits. Place on baking tray covered with non-stick paper. Put an almond on each one. Bake at 175C until just pale golden. Eat when cool.

 

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