You will need


  • STEP 1

    Beat the butter and sugars together in a bowl until pale. Add the cream, egg yolk and zests, and mix together. Mix the flour with the spices, bicarb and a pinch of salt, then add to the butter mixture. Bring together with your hands. Wrap and chill for at least 1 hr.

  • STEP 2

    Line a large baking sheet with baking parchment. On a floured surface, roll out the dough to a thickness of about 2mm. Cut cookies out of the dough using a round cutter and press patterns into the rounds with the base of the glass.

  • STEP 3

    Put the almonds on a plate, brush the underside of the biscuits with milk and dunk into the almonds to coat. Put the biscuits almond-side down on the parchment. If the dough has softened, put in the fridge for 30 mins before baking. Heat the oven to 180C/160C fan/gas 4.

  • STEP 4

    Bake for 10-12 mins until golden brown, then leave to cool. Will keep in an airtight container for up to three days.
    Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.

Recipe from Good Food magazine, December 2019

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