Almond & lemon curd buttons

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• anniroc

  12 March 2009

  anniroc rated and commented on this recipe

  

  This was a lovely recipe although I think I didn't put enough curd in so I'd advise to go crazy with the curd! Also my add white choc chips next time for some added naughtiness.

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• Mandy Lam

  14 March 2009

  Mandy Lam commented on this recipe

  I found the dough really sticky (not sure if this was because I used Stork marg instead of butter) so I added 2-3oz extra flour. The biscuits were very nice and I would try making these again. I would also add more lemon curd.

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• Mandy Lam

  14 March 2009

  Mandy Lam rated this recipe

  

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• sally

  15 March 2009

  sally rated and commented on this recipe

  

  Nice idea, a little bland though, maybe more curd is the answer, I think next time I may give the lemon a miss and try a little almond extract and filling with raspberry jam, or maybe try chopped hazelnuts with a little nutella in the middle! I had no trouble with the dough but I did use butter and I did chill well, I think this could be a very adaptable recipe.

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• Han

  16 March 2009

  Han commented on this recipe

  I agree in a fab idea but too bland. Also think worth adapting recipe to a slightly better dough but still going with lemon curd centres as this element to the biscuit was lovely

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• Han

  16 March 2009

  Han commented on this recipe

  plus forgot to say the dough was a nightmare to use / roll out etc

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• Han

  16 March 2009

  Han rated this recipe

  

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• Jen

  27 June 2009

  Jen rated and commented on this recipe

  

  Didn't have any problems with the dough, next time I'm definately going to be generous with the lemon curd and I made them a little bit thick this time so next time I'll make sure to roll the dough a bit thinner so that the biscuits are lovely & crisp. Will make again.

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• mary

  06 August 2009

  mary rated and commented on this recipe

  

  Lovely Biscuits, I also had problems with the dough and had to use extra flour when rolling out. My family and neighbours loved them and I have been asked for the recipe a number of times.

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• Julia11019

  28 October 2009

  Julia11019 rated and commented on this recipe

  

  Same problem with the dough - largely solved as above by adding extra flour as I rolled them out. The end result though was just delicious! (with or without the lemon curd, as I made some of both)

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• cherrytree

  15 October 2010

  cherrytree commented on this recipe

  I reackon that I am a very experienced cook who loves a challenge. These biscuits certainly were not easy, they were impossible to roll out even between two sheets of non stick paper, the mixture needed constant re-chilling and now they are out of the oven they look a mess. I have NEVER been let down by a recipe on here before. I followed it to the letter as well.What a huge huge disappointment!

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• maxine

  02 December 2010

  maxine commented on this recipe

  I think this recipe is a very good one and the idea of the lemon curd in the middle is great. I added more lemon zest to make it more lemoney. The dough was a little bit sticky but adding a little more flour there was no problem.

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• Frantic Flapjack

  21 January 2011

  Frantic Flapjack rated and commented on this recipe

  

  Didn't have any lemon curd so just made plain shortbreads topped with the flaked almonds. Turned out really well - looked just like the picture! Regarding stickiness I think putting in the fridge for a bit longer should do the trick along with extra flour when rolling out.

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• Jacg

  22 September 2011

  Jacg rated and commented on this recipe

  

  Beautifully short biscuits, and the lemon centre is sublime, the reason for only 3 stars is the dough! Awful to work with! Maybe it's because I'm not used to baking, but it was so sticky, I probably used another 100g of flour when rolling out. Worth the effort though.

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• Fatface

  23 November 2011

  Fatface commented on this recipe

  I have absolutely NO idea what "pound sign 1" means, but assume it refers to the thickness of a coin I've never seen. I would suggest you use a universal gauge so those of us who access this site from other countries, know what you're talking about.

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• ciccina

  27 November 2011

  ciccina rated and commented on this recipe

  

  Delicious! I love anything lemony and these biscuits are absolutely scrummy!

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• janet

  15 February 2012

  janet rated and commented on this recipe

  

  I have to agree that the dough is very messy to work with and not sure I would bother again. I live in Australia but knew the pound sign,it appears all over the world so a little unfair with the comment after all it is a BBC website!!

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• Ejt1

  24 March 2012

  Ejt1 commented on this recipe

  With reference to the sticky dough, I always leave the dough in the mixing bowl, cover with foil and put in the fridge for about an hour to thicken, harden the dough so it's easier to roll out as not sticky! Hope this helps! Can't wait to try these biscuits as love almonds!

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• Jojo

  09 October 2012

  Jojo commented on this recipe

  These taste fantastic! The dough is extremely sticky so I chilled it in the bowl before mixing it too much or seperating into two halves. I added a little almond extract as I think ground almonds can be quite tasteless. I also put as much lemon curd in as I could and it made a big difference, all the flavours came out very well. I made them quite thin and half of the dough made 15. A bit of a fiddley recipe but well worth the mess and half a pound of extra flour you use rolling them out!

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• Jojo

  09 October 2012

  Jojo rated this recipe

  

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http://www.bbcgoodfood.com/recipes/9839/

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Ingredients

• 250g butter , softened
• 140g golden caster sugar , plus extra
• 1 egg
• 1 tsp vanilla extract
• zest 2 lemons
• 300g plain flour
• 100g ground almonds
• a little milk , to seal
• about 3 tbsp lemon curd
• flaked almonds , for the top

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Difficulty and servings

Makes about 20

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Can be frozen uncooked

Ingredients

• 250g butter , softened
• 140g golden caster sugar , plus extra
• 1 egg
• 1 tsp vanilla extract
• zest 2 lemons
• 300g plain flour
• 100g ground almonds
• a little milk , to seal
• about 3 tbsp lemon curd
• flaked almonds , for the top

PER BISCUIT

225 kcalories, protein 3g, carbohydrate 22g, fat 15 g, saturated fat 7g, fibre 1g, sugar 10g, salt 0.21 g

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