This recipe was based on another recipe in 1001 cupcakes, cookies & other tempting treats, ed. Susanna Tee (pub. Parragon Books, 2009)  but is sufficiently different for me not to give exact details. It was also a near failure as the book doesn’t give the temperature for a fan assisted oven and I set my oven a bit too high – hence the rather too brown colour and the overcooked marzipan. (I’m not blaming the book, just my own lack of judgement

Almond and marzipan biscuits

Ingredients 

(makes c. 50)

225 g/8 oz butter (cubed and softened)

140 g/ 5 oz caster sugar (preferably golden/blonde as it is less refined)

1 egg (lightly beaten)

225 g/8 oz plain flour

225 g/ 8 oz ground almonds

c.100 g /3-4 oz marzipan

Note: I work on the basis 1 oz = 28 g

50 biscuits is a lot; halving the ingredients works well, a whole egg is fine in either case) 

Method :Beat butter and sugar in a good sized bowl until light and fluffy, then add the egg and beat a little. Add sifted flour a bit at a time and stir in and then do the same for the sifted almonds. (The bits of almonds left in the sieve can also be added as the sieving just helps to incorporate air). Halve the mixture, wrap in cling film and leave in the fridge for 30-60 minutes. 

Preheat oven to 190 degrees C/375 degrees F/Gas Mark 5 (170 degrees C with a fan assisted oven)

Grease and line baking trays with baking paper (4-5 for this number of biscuits)

Shape the dough into 50 small balls, flatten them and EITHER:

a)put a little ball of marzipan on top (as above),OR

b)press the piece of marzipan into the middle of the dough and bring the dough around it

The former looks nicer, the latter makes the biscuit more of a surprise and stops the marzipan from cooking too much.

Bake for 15- 20 minutes  – umm a bit unsure about this; keep an eye out after 10 minutes.

Remove from oven and leave to cool on the baking sheet for 5 minutes. Transfer to wire rack.

These biscuits were good even a bit overcooked. In fact they were good enough for me to try them again to see if I can work out the right fan assisted temperature and time of cooking.