These elegant, shiny, almond-covered squares from The Cookie Jar will go down a treat with friends and family. The great thing is that they’re so easy to make, which is just as well, as they disappear incredibly quickly!
90 g butter
50 g icing sugar
1 egg yolk
150 g plus 2½ tablespoons plain flour
Almond topping
60 g butter
100 g caster sugar
2 tablespoons honey
5–6 tablespoons toasted flaked almonds
a baking sheet and a sheet of baking parchment of a similar size
Makes about 15
Preheat the oven to 180°C (350°F) Gas 4.
Beat the butter and icing sugar together in a large mixing bowl until smooth. Add the egg yolk and beat again. Stir in the flour and bring everything together until you have a soft dough.
Roll the dough out onto a sheet of baking parchment roughly the same size as your baking sheet, until it is about 3–4 mm thick. Transfer the rolled dough and parchment to the baking sheet and set aside.
For the almond topping, melt the butter, sugar and honey together in a small saucepan set over a medium heat. Allow to bubble for 2–3 minutes, until light golden. Add the flaked almonds and stir well.
Spoon the almond mixture over the biscuit base and bake in the preheated oven for about 8 minutes, until golden all over.
Leave to cool on the baking sheet, and then cut into squares or rectangles while still slightly warm. Store in an airtight container or cookie jar and eat within 3 days.
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