These tiny biscuits are extremely popular in Italy during the Christmas period. They are simple and quick to make and are the perfect bite-sized accompaniment to coffee.
Makes around 30 biscuits
- 150g plain flour
- 100g ground almonds
- 100g butter, softened
- 75g icing sugar
- 50ml milk
- 2 egg yolks
- Icing sugar to decorate
- Heat the oven to 180 deg C and line two baking trays with baking paper.
- Put the butter and icing sugar in a bowl and beat together until they are combined well and form a soft, creamy mixture.
- Add the egg yolks one at a time, beating well inbetween.
- Stir in the ground almonds and mix well.
- Gradually add the milk, stirring all the time.
- Add the flour, a little at a time, until it is all used up.
- Using your hands, form the dough into a ball, kneading slightly as you go. The dough should be nice and soft but firm enough to form into small balls.
- Pull off even sized pieces, around the size of a small walnut, and form into a ball with the palms of your hands. You should end up with around 30 balls, depending on the size.
- Place the balls, a small distance apart, onto the baking trays. The balls do not collapse and spread out during cooking so you can place them quite close together.
- Bake in the centre of the oven for 20 minutes.
- Leave the balls to completely cool on a rack.
- Sieve some icing sugar into a bowl and then roll each biscuit in the sugar until they are completely covered. Pile onto a plate and serve.
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