Preparation time is 10minutes
Cook time is 8minutes
Total time is 18minutes
Serve is for 20 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
20
- 75grams polenta
- 25grams rice flour
- 25grams ground almonds
- 1/2teaspoons baking powder
- 75grams icing sugar
- 50grams butter, cubed
- 1 egg, yolk, beaten
- 1 orange, grated rind
- 25grams flaked almonds
Nutrition per serving
298kJ / 71Cal
298 Kilojoules or 71 Calories
3% of daily energy intake*
Protein
1.3grams
Fat
3.7grams
Carbs
8.1grams
Sugars
4.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line 2 baking sheets with nonstick baking paper. Place the polenta, flour, ground almonds, baking powder, icing sugar and butter in a food processor and whiz until the mixture resembles fine breadcrumbs, or rub in by hand in a large bowl.
Step 2 of 3
Stir in the egg yolk and orange rind and bring together to make a dough. Wrap closely in clingfilm and chill for 30 minutes.
Step 3 of 3
Remove the dough from the refrigerator, unwrap and roll out thinly on a lightly floured surface. Cut into 20 rounds with a 4 cm cutter. Transfer to the prepared baking sheets, sprinkle with the flaked almonds and bake in a preheated oven, 180°C, Gas Mark 4, for about 8 minutes until golden. Leave the cookies to cool on the sheets for a few minutes to harden, then transfer to a wire rack to cool.
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