Lemon and almond ricotta biscuits
200g fresh ricotta 60g unsalted butter, softened 3/4 cup caster sugar 2 teaspoons finely grated lemon rind 1 egg 1 cup plain flour 1/2 teaspoon baking powder 1/2 cup almond meal 1/3 cup natural sliced almonds, lightly toasted
1 cup pure icing sugar, sifted 1 1/2 tablespoons lemon juice 15g butter, softened
1. Preheat oven to 200°C/180°C fanforced. Line 2 large baking trays with baking paper. 2. Using an electric mixer, beat ricotta, butter, sugar and lemon rind until smooth. Add egg. Beat until combined. Sift flour and baking powder over butter mixture. Add almond meal. Using a wooden spoon, stir until combined. 3. Using damp hands, roll level tablespoons of mixture into balls. Place 3cm apart on prepared trays. Flatten slightly. Bake for 12 to 15 minutes or until lightly golden around the edges. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. 4. Make Lemon icing: Combine icing sugar, lemon juice and butter in a bowl, stirring until smooth. Spread icing over biscuits. Top biscuits with almonds. Set aside for 20 minutes or until set. Serve.
Makes 30 Prep Time 25 Min Cook Time 15 Min Ready in 40 Min