I have been creating a lot of egg-free recipes lately and this is NOT one of them. As I was going to spend time with friends at a workshop (See my other blog for the details) I decided to make some morning tea. One of my favorite recipes is from this Womens Weekly Cookbook.
On page 52 is a recipe for Hazelnut Lemon Biscuits. I call this recipe a slice but who am I to argue with them. I didn't have any ground hazelnuts so I substituted ground almonds instead and it is delicious with both.
Almond (Or Hazelnut) Lemon Biscuits.
1 cup plain flour
2 tablespoons caster sugar
90 grams ground almonds or hazelnuts
125 grams butter
60g (2oz) butter
1/2 cup caster sugar
grated rind of 1 lemon
1/4 cup lemon juice
1 cup flaked or slivered almonds
Place flour and chopped butter in food processor and blend until crumbs (Or rub the butter into the flour).
Add the sugar and egg and pulse until it starts to come together.
Press half the pastry into a 28cm x 18cm tin.
Combine all the filling ingredients in the food processor and blend until smooth. It might be a bit curdled looking like this but it is fine. Pour it over the base.
Grate or crumble the remaining pastry evenly over the filling and then sprinkle over the almonds.
Cook for 30 -40 minutes. Cool in the tin, cut into 3cm squares when cold and enjoy.