A take on the delicate South American shortbread, these sweet little biscuits of almonds and dried fruit have just a hint of spice, like the flavours of a traditional fruitcake. Perfect with a cup of tea or coffee.


  • 250g plain flour

  • 70g raw caster sugar

  • 110g ground almonds

  • 250g unsalted butter

  • Zest of 1 lemon

  • 1 tsp ground cinnamon

  • ¼ tsp ground cloves

  • 1 tsp vanilla extract

  • 100g sultanas, finely chopped

  • 100g dried apricots or figs, finely chopped

  • 1 Tbsp sherry *optional


  • 1.

    Preheat oven to 170’C

  • 2.

    Toast the flour by spreading it thinly over 2 baking trays and baking for 12 minutes or until golden, then place in a large mixing bowl

  • 3.

    Add to the toasted flour the sugar and almonds

  • 4.

    Rub the butter into the dry mixture for 1 minute or until nearly combined, then add the dried fruit, lemon zest, spices and sherry and combine just until the dough comes together. Place in a bowl, cover and stand at room temperature for 20 minutes

  • 5.

    Roll dough into logs (you may need to lightly flour your surface) and cut off 3cm pieces. Shape each piece into a crescent and place on a baking tray lined with baking paper

  • 6.

    Bake for approx. 10 minutes, until golden, then remove a cool for a few minutes

  • 7.

    When biscuits are cool enough, but still warm to handle roll in and dust liberally in icing sugar, then allow to cool completely

  • 8.

    The biscuits will keep in an airtight container for up to 6 days

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