First, make the cookies. With a wooden
spoon, beat together the butter and
sugar in a bowl until pale. Stir in the flour,
vanilla, lemon zest, ground almonds and
egg. Using your hands, bring together
into a dough. Shape into a disc. Wrap
in baking parchment and chill for 1 hr.
Heat oven to 180C/160C fan/gas 4.
On a floured surface, roll out the dough
to approx 3mm thick. Using a cookie
cutter, cut out approx 12 hearts (or
rounds) and carefully put on a non-stick
baking sheet. Brush lightly with a little
beaten egg and gently press in some
flaked almonds. Pop in the freezer for
10 mins, then bake for 12-15 mins until
just golden and cooked through. Cool
on a wire rack. Cookies will keep for
a few days in an airtight container.
For the syllabub base, put the orange
and lemon juices, grated zests and
liqueur in a bowl. Add the sugar and stir
to dissolve. Can be done in the morning.
Just before serving, add the cream to
the base and whip until soft peaks form.
Serve topped with the orange segments
and pared orange zest, with the cookies.