Almond and lime curd biscuits
This is a variation of the almond and lemon curd drops first blogged about here. This time I replaced the almond essence (which wasn’t necessary) with the zest of a lemon (could have been a lime but I didn’t have one), which sharpened the taste and cut through the sweetness and this, along with the Sicilian lime curd (from M & S) made for a really delicious biscuit. It also helped that I was careful spooning out the lime curd and that I managed not to overcook them.
Almond and lime curd biscuits
Ingredients
225 g/8 oz softened butter
140 g/ 5 oz caster sugar
1 egg lightly beaten
225 g/ 8 oz plain flour
115 g/ 4 oz ground almonds
55 g / 2 oz chopped mixed peel
a few spoons of lime curd
Preheat oven to 170 degrees C fan oven/190 degrees C/375 degrees F/Gas Mark 5. Line 2-3 baking trays with baking paper. Put butter and sugar in a good sized bowl and beat until light and fluffy. Add the lightly beaten egg and lemon zest. Sift the flour into the mixture, fold in the almonds and mixed peel and mix well. Take little dollops of the mixture and shape into balls. Place these on the baking sheet (spacing well apart), press a hole in the middle of each ball (either with the end of a wooden spoon or with your finger) and fill this with lime curd. Bake in preheated oven for 12-15 minutes until golden. Allow to cool on the tray for a few minutes and then remove to a wire rack to complete the cooling.
6 Comments
These were so good!
For me they’re first equal with the Ottolenghi sour cherry amaretti, which I don’t think you’ve tried yet, Anna.
you must be a biscuit maestro by now, if not supremo ! they look very moreish.
If you like playing around with recipes, it is certainly a great help to have captive eaters to test them on. And it’s strange how changing just one ingredient can raise something from nice to pretty special – swopping lime for lemon can be sensational, as Delia taught us years ago.
They look so pretty and appetising! Makes me want to do some baking!
I hope you’ll be well enough to get back to your baking soon.