Almond & Lemon Curd Buttons
These delightful lemon and almond cookies are bursting with zesty flavor and a crunchy almond topping. The tender dough wraps around a luscious lemon curd filling, making each bite a perfect balance of sweetness and tanginess. With a hint of vanilla and lemon zest, these cookies are sure to brighten up any occasion.
— Constant Cookbook
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
Instructions
- Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugar, egg, vanilla, zest and a pinch of salt in a large bowl until smooth, then fold in the flour and ground almonds. Shape into 2 rounds, flatten them, then wrap in cling film and chill until firm, about 30 mins.
- Roll out 1 piece of dough on a floured surface to about £1 thickness, then stamp out rounds with a 7cm cutter. Brush all over with milk, then spoon 20p-size blobs of lemon curd into the middle of half of the rounds.
- Carefully lay the remaining rounds on top of the lemon curd, then gently press around the edges with your fingers to seal. Scatter with a little caster sugar and the flaked almonds. Bake for 15 mins until light golden. Repeat with remaining pastry, then squish any offcuts together and re-roll. You can freeze the biscuits before baking, but add up to 5 mins more to the cooking time.
Cook Time
15M
Prep Time
PT15M
Yield
Makes about 20
Nutrition
- Calories: 225 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.21 milligram of sodium
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