Raspberry Sandwich Biscuits Recipe

175 g

175 g

175 g

115 g

1

5 ml

1

1.5 ml

25 g

250 ml

15 ml

Blanched almonds

Plain flour

Butter, at room temperature

Caster sugar

Lemon, grated

Vanilla essence

Egg white

Salt

Flaked almonds

Raspberry jam

Fresh lemon juice

• Process the blanched almonds and 45 ml flour in a food processor or blender until finely ground.
• Cream the butter and sugar together until light and fluffy. Stir in the lemon rind and vanilla.
• Add the ground almonds and remaining flour and mix well.
• Gather into a ball, wrap in greaseproof paper and chill for 1 hour.
• Preheat the oven to 160^oC/325^oF/Gas 3. Line two baking sheets with greaseproof paper.
• Divide the biscuit mixture into four equal parts. Working with one section at a time, roll out to a thickness of 3 mm on a lightly floured surface.
• With a 6cm pastry cutter, stamp out circles. Using a 2 cm piping nozzle or pastry cutter, stamp out the centre from half the circles. Place the rings and circles 2.5cm apart on the baking sheets.
• Whisk the egg white with the salt until just frothy. Chop the flakes almonds. Brush the biscuit rings with the egg white, then sprinkle over the almonds.
• Brush the biscuit rings with the egg white, then sprinkle over the almonds. Bake until lightly browned, about 12 - 15 minutes. Cool for a few minutes on the baking sheets then transfer to a wire rack.
• In a saucepan, melt the jam with the lemon juice until it comes to a simmer. Brush the jam over the biscuit circles and sandwich together with the rings.