Make the biscuit dough
Finely grate the zest of 2 lemons
Cut the butter (200g) into cubes and place in a large bowl with the plain flour (400g), caster sugar (250g) and baking powder (1 tsp). Rub the butter into the dry ingredients (as you would if you're making pastry) until it resembles breadcrumbs.
Add the lemon zest and orange blossom water (4 tsp) to the bowl and stir to evenly distribute them through the other ingredients.
Add the egg yolks (5 yolks) and using your hands mix them into the other ingredients until they come together (I tend to find that using a squeezing action works best).
Wrap the dough in cling film and pop it into a fridge for a few minutes while you make the filling.
Make the almond filling
Put all of your ingredients into a large bowl (200g caster sugar, 2 medium egg whites, 200g ground almonds, 2 tsp almond extract).
Mix until combined (yes, it's that simple!)
Make the biscuits
Pre-heat the oven to 170ºC/150ºC fan
Line your baking tray with some greaseproof paper or similar (I always use bake-o-glide sheets)
Roll out your biscuit dough until it is about 2mm thick (I prefer to only roll out enough for a couple of biscuits at a time as it's more manageable). If you find that the dough is sticking to the rolling pin/work surface then try rolling it out between two sheets of cling film, that way it peels off easily.
Roll out the filling (again, this is much easier to do between two sheets of cling film).
Using a cookie cutter, cut two identical shapes from the dough and one from the filling. Make a sandwich of dough, filling, dough and place onto your baking tray. If you're cutting a fancy shape it can be a little tricky to line up the three layers. To get them perfectly aligned, cut the shape in the dough, place the cut shape onto the filling and use it to line up to cutter, pick up both pieces together and then put these onto the dough for making the base.
Once you've cut out all of your biscuits, put them into the oven and bake for 20 minutes until they're starting to brown on top.
Remove them from the oven and leave them to cool on the tray for a couple of minutes, then transfer them to a cooling rack to cool completely.
Once they've cooled they're ready to decorate (or as I prefer, sprinkle with icing sugar and gobble them all up :-) )
I've written the recipe to make 16 biscuits, but the exact number it will make depends on your choice of biscuit cutter.
I had a little trouble finding the orange blossom water locally and ordered mine online. It's a traditional flavouring for these biscuits and has a lovely subtle flavour so I wanted to include it but if you can't get hold of any then these biscuits still taste good without it.
You’ll notice that the biscuits use more egg yolk than white. Egg whites freeze really well, so simply pop them into an airtight container/bag to use another day for some meringues, chocolate mousse, or maybe even some fortune cookies!
Calories: 404kcal | Carbohydrates: 44g | Protein: 7.1g | Fat: 19g | Saturated Fat: 7.6g | Sodium: 40mg | Fiber: 1.8g | Sugar: 26g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.