• 250g granulated sugar
  • 2 eggs
  • 3 tsp ground cinnamon
  • pinch of ground cloves
  • 70g finely chopped candied peel
  • 100g ground almonds
  • 250g plain flour
  • 1tsp baking powder

to decorate:
  • 1 egg, beaten
  • 100g halved almonds (see note)

Preheat the oven to 160-170°C (140-150°C fan).
Whisk the the sugar and the
eggs with an electric whisk for 1 minute on a high speed. Mix in the spices, candied peel (use a food processor to chop it finely if you have one) and the almonds. Sift the flour and baking powder together and mix it quickly with the rest of the ingredients.

Roll the dough out on a well floured surface to about 3mm thickness. Cut into 3cm squares and place them on a baking tray lined with baking paper. Brush each square with the beaten egg and place half an almond in the middle.
Bake for 12 - 15 minutes, until the crispies are baked through and starting to colour lightly around the edges.

Store in an airtight container for at least a week before eating.

If you don't have skinned and halved almonds, simply put whole almonds into simmering water for a couple of minutes, drain and place in cold water. Remove the loosened skins by squeezing the almonds between your fingers. Halve them by carefully inserting a sharp pointy knife along the side.


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