• 500g plain flour

  • 250g blanched almonds

  • 250g unsalted butter, room temperature, chopped

  • 320g dried figs, finely chopped

  • 120g sultanas

  • 200ml stringybark honey

  • Rind of 1 lemon, finely grated

  • 20 cloves, heads only, ground

  • 1 teaspoon ground cinnamon

  • 1 tablespoon Pedro Ximinez sherry

  • 250g pure icing sugar, sifted


  • 1.

    Preheat the oven to 200C

  • 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.

    Spread the almonds on a baking tray and bake for 8 minutes or until toasted, then remove and cool. Process the cooled almonds in a food processor until a coarse meal forms, then combine with the flour. Rub the butter into the flour mixture for 1 minute or until nearly combined, then add the dried fruit, honey, lemon rind, spices and sherry and combine just until the dough comes together. Place in a bowl, cover and stand at room temperature for 20 minutes.

  • 4.

    Reduce the oven temperature to 180C

  • 5.

    Divide the mixture into 24 pieces and roll each piece out on a lightly floured surface into a cylinder approximately 8cm long and 1.5 cm in diameter.Place the rolls on a lightly floured baking tray and bake for 15 minutes or until golden, then remove from the oven, and, while still warm, roll well in icing sugar. Cool, then serve with coffee or anise. The biscuits will keep in an airtight container for up to 6 days.

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