This simple Italian sweet treat is perfect paired with an aperitif.
Preheat oven to 180/350/gas 4.
Grease a 28cm round shallow cake tin with a little butter and line with baking parchment.
Melt the butter in a small saucepan over a medium heat. Remove from the heat and leave to cool.
In a large bowl, mix together the flour, almonds, sugar, salt and baking powder. Add the eggs, cognac, vanilla extract and orange zest. Stir together until well combined.
Add the butter to the flour mixture when it has just cooled. Mix until it starts to form a dough - it will be quite crumbly.
Press the dough into the base of the cake tin with the palms of your hands, squashing it right into the corners. It should cover the whole base, 3cm deep.
Cook in the oven for 25 minutes, until risen slightly and golden brown. If you remove them now they will be chewy. You can cook them for 10 mins longer for a harder biscuit.
Remove from the oven and turn onto a wire rack to cool. Cut into large fingers and sprinkle with icing sugar.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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