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Ingredients
- 125 g butter
- ⅓ cup caster sugar
- 1 teaspoon imitation almond essence
- 1 egg yolk
- ¾ cup plain flour, sifted
- ¼ cup rice flour, sifted
- ½ cup self-raising flour, sifted
- 60 g blanched almonds
Method
1. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add almond essence and egg yolk; beat well.
2. Stir in flours. Mix to a firm dough. Roll into a log shape. Cover with plastic wrap. Refrigerate for 30 minutes.
3. Slice the dough into 3 mm rounds. Place on a greased baking tray, allow room for spreading. Press an almond on top of each round.
4. Bake at l80°C for 12 minutes. Cool on tray for 2–3 minutes.
5. Transfer to a wire rack to cool completely. Store in an airtight container.
