Almond & Lemon Biscuits, from a Marcella Hazan recipe, are very good indeed. They are plain but with such a great lemon flavour. Easy to make too, and to eat.
I recently bought a book my Marcella Hazan ‘The Essentials of Classic Italian Cooking’. What a great book it is too.
I have already seen several recipes that I want to try. But I thought I would begin with a very simple one. These Almond & Lemon Biscuits.
As this blog entry title suggests the biscuits are easy to make. A simple dough made with flour and ground almonds and flavoured with lemon juice and zest. Nothing could be easier. However that simplicity doesn’t mean a lack of flavour. The lemon, for me, is the star of the show.
The method is simple, with a food processor. But it is also very easy to do by hand, though it takes a little longer. Simply mix all the dry ingredients together and then add the egg yolks and lemon juice. Process the mixture until it clumps and forms a dough. Squeeze the dough together, and roll it out before cutting the biscuit shapes. For ease the dough can be divided into pieces before rolling out.
My Biscuits
I made my dough as mentioned about and cut out the biscuits. Then I brushed them with beaten egg before baking for 8 minutes.
They coloured slightly during that time. I removed them from the oven and transferred with to a wire rack to cool completely.
Then I had a taste. Wow! What a great flavour with that zingy lemon. The texture is a dense one, as can be expected from those ingredients. Indeed these are very similar to some biscuits I made years ago from another Italian recipe.
They are great snacking biscuits I think.
I shall be making more of Marcella’s recipes for sure.
Another easy biscuit recipe is Swedish Caramel Cookies – Kolasnittar.
Almond & Lemon Biscuits – Easy Recipe
48
servings15
minutes8
minutesKeep the screen of your device on
Ingredients
113g(1 cup + t2 tbsp) ground almonds
113g(1/2 cup + 1 tbsp) caster sugar
2 medium egg yolks(large in USA)
255g(1 2/3 cups + 1 1/2 tsp, based on scooping packed flour into a 250ml cup) plain flour
60ml(1/4 cup) lemon juice
grated zest from one lemon
pinch of salt
1 beaten egg for brushing
Directions
- Preheat the oven to 200C/180C Fan/390F
- Line a couple of baking trays with parchment paper or silicone mats.
- Place the flour, almonds, sugar, salt and zest into a processor and pulse to combine(the whole recipe can be done by hand in a large bowl)
- Add the lemon juice and egg yolks and processor until the mixture begins to clump.
- Tip the mixture onto a work surface and squeeze into a dense dough ball.
- Divide the dough into 4 equal pieces.
- Roll out each piece, on a lightly floured surface, to a thickness of 1/4 inch/6 mm.
- Use a 2 inch/5 cm cookie cutter to cut out discs.
- Place the discs on the baking trays and re-roll the excess dough.
- Brush the tops of each disc with beaten egg.
- Bake the biscuits for 8 minutes, they will slightly colour, and then remove to a wire rack to cool.
- Store the biscuits in an airtight container.