Perfect Sweet™
Almond Biscuits
Makes 16 biscuits approx

You will need:
An electric mixer or wooden spoon
A rubber spatula
A scone tray lined with baking paper

Ingredients:
60g unsalted butter
35g (2 tablespoons) Perfect Sweet™
1 teaspoon lemon zest
30g (1/4 cup) ground almonds
1 egg
90g (3/4 cup) plain flour
1/3 teaspoon vanilla extract
Extra egg or milk to glaze biscuit pastry.

Method:
Preheat oven to 200C
Work butter and Perfect Sweet™ with wooden spoon, add lemon zest, ground almonds and vanilla extract together to form a crumble.
Beat egg with a fork and add to crumble mix.
Add flour and work to a smooth paste. Do not over mix.
Allow to rest in fridge for 20 minutes.
Roll out to 5mm in thickness.
Use cookie cutter to cut into approx 16 biscuits and place on baking paper on a tray leaving enough room for biscuits to spread.
Beat extra egg with fork (or milk) and brush over biscuit pastry. Sprinkle crushed, flaked almonds on top.
Bake at 200C for 10-15 minutes
Remove from oven and allow to cool on tray.