Jani Shepherd/Gatherum Collectif
Ingredients
Topping
Method
1.Add the butter and half the icing sugar to the bowl of a stand mixer and mix on low speed until evenly combined and smooth. In another bowl, mix together the remaining icing sugar with the ground almonds.
2.Add the four eggs to the butter mixture and mix on low speed until combined. Add the sugar-and-almond mixture, followed by the flour, vanilla paste, water and a pinch of salt. Mix until it forms a soft dough. Quickly shape into a rough ball, cover in plastic wrap and rest in the refrigerator for at least 2 hours.
3.Preheat the oven to 180°C. Remove wrapping from dough and roll out on a lightly floured board until 5mm thick. Cut into discs with a cookie cutter; I used a 10cm egg ring to make big biscuits but any size of cutter will do.
4.Place biscuits gently onto lined trays and evenly brush tops with beaten egg.
5.Bake, one tray at a time, for 12 minutes then turn off the oven and leave them in for another 8-10 minutes (this helps to create a nice, dry biscuit) before removing and cooling on a rack. Keep the lined trays handy.
6.Preheat oven to 160°C.
7.When cooled, lightly brush a biscuit top with egg white and top with a flower. Press the flower down in the middle and smooth out all the petals so they are firmly attached to the biscuit.
8.Very lightly brush a thin layer of egg white on top of the flower and sprinkle evenly with a little caster sugar. Return to a lined baking sheet. Repeat with remaining biscuits.
9.Bake, one tray at a time, for 3 minutes or just long enough to dry the egg white. Cool biscuits and store in an airtight container.
Will keep for up to 10 days in an airtight container.
Note
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