Some days when you have nothing much in and you’re craving something sweet, you just have to use what you can. Hopefully these ingredients from the back of the cupboard will be easily on hand to you. Almonds always remind me of french cooking for some reason and these delicate little biscuits have a similarly light feel to a macaron, so pop the oven on, whip up these little délices, sit back and think of France.
Lemon Almond Crackle Biscuits
For the biscuits:
- 75 g non-dairy spread
- 100 g icing sugar
- 1 tsp almond extract
- 1/4 tsp baking powder
- 130 g plain flour
- 1 lemon, zest of
- 1 tsp lemon juice
For the icing:
- 50 g icing sugar
- 1/2 lemon, zest of
- 1 tbsp water
Preheat oven to 160 degrees C. Grease and line two large baking trays.
Cream the spread (75g) and icing sugar (100g) together in a mixing bowl. Add the almond extract (1tsp) and mix well.
Sieve together the baking powder (1/4 tsp) and flour (130g) and add into the wet mixture, combining until a dough forms.
Zest a whole lemon and stir through the biscuit dough with the lemon juice (1 tsp).
Spoon out a heaped teaspoon for each biscuit, roll it gently between your hands (wet your hands if the dough is sticky) and place on the tray, leaving enough space between each for spreading.
Bake in the oven for 10-12 minutes, turning halfway through, until the edges have just started to turn golden. Immediately slide a palette knife under each biscuit to prevent it from sticking to the tray.
Allow to cool on the tray for a few minutes before transferring to a cooling rack.
While the biscuits cool, make the icing. Add the icing sugar (50g), zest of half a lemon and water (1 tbsp) to a small mixing bowl and whisk until smooth.
Once the biscuits are mostly cooled, use the whisk to drizzle the icing back and forth over the biscuits. Allow to set for around half an hour until the icing has firmed up and they're ready to serve!
To push the French theme to it's absolute limit, these biscuits would also be lovely to sandwich together (like a macaron) with a simple vanilla or lemon buttercream, and if you don't like almond then you could try lavender instead - just sub the 1 tsp of almond extract for 1-3 drops of pharmaceutical grade lavender oil, depending on how subtle or strong you want the flavour to be.