One of my little ladies is home sick today which of course, means I am home too. Setting her up for a rest this afternoon and setting myself up to work nearby and I am quickly interrupted and told these biscuits are what will assist in her speedy recovery. I thought of chicken soup but who am I to argue.
These are a buttery, crumbly, sweet sensation and I think she might be right, they are also a comfort. Needless to say, the work list for me has grown but I have one beautifully happy and smiley girl and so now these biscuits are a gorgeous reminder that sometimes, things just need to wait.
Almond butter biscuits
250g butter, softened
55g caster sugar
1 teaspoon of vanilla extract
250g plain flour
½ teaspoon of fine sea salt
¾ cup blanched almonds, ground in to almond meal
160g icing sugar
Preheat oven to 180oC.
Line baking trays with baking paper.
Using a blender or food processor, whizz up the blanched almonds to make your own fresh almond meal (this does make a delightful difference).
Using an electric mixer, cream the butter with the sugar and the vanilla. Sift the flour and salt and add the ground almonds. Blend these ingredients gently into the creamed mixture to form a smooth dough.
Shape in to biscuit balls that are roughly the size of walnuts. Place on baking trays and bake for approximately 13-15 minutes or until firm and lightly coloured. Let the biscuits stand for just a few minutes and whilst the biscuits are still warm, roll them in the icing sugar.
These will store well in an airtight container for several days.