ALMOND APRICOT BISCUIT Recipe
ALMOND APRICOT BISCUIT Recipe
125 g sugar (including some vanilla sugar, if you have any)
125 g butter at room temperature
Beat well together to a cream
1 egg
1 teaspoon lemon juice or Limoncello (if you have forgotten to buy lemons)
Add and beat well again
125 g flour + 1 soupspoon-full
125 g ground almonds
Baking powder for 250 g flour
Incorporate gently. Put the bowl in the fridge to harden up a bit. It is too sticky otherwise.Form round biscuits with two teaspoons, place on a lined baking tray. Make a hole with the end of a teaspoon, fill with ¼ teaspoon of Valerie’s Apricot Jam – what else!