Recipe: Almond Butter Biscuits

This recipe was developed by Caitlin Carrick-Varty (@cake.onmyface), who generously shared it with us. It's a wonderful way to put the Marcato Biscuit Press to use.

'This recipe is based on a German Christmas biscuit dough, which is traditionally made with wooden moulds,' writes Caitlin. 'Every German family has their own version of this dough. While this one isn't my maternal grandmother's – it’s actually from a cookbook I found on a free bookshelf in Berlin – I like it especially because it uses ground almonds, which allows these biscuits to soften beautifully. Straight out the oven, they are crunchy (and require a hot cup of tea close-by), but they age with grace, and travel well. I recently sent some in a parcel from Oxford to Edinburgh. They arrived safe and sound, not a crack in sight.'

Makes about 50 biscuits

100g unsalted butter, softened
50g ground almonds
250g plain flour
75g icing sugar
75g caster sugar
1 large pinch salt 
1 medium egg
1/2 tsp vanilla extract 

1. In a large mixing bowl, rub the butter into the ground almonds, flour, sugars and salt with your fingertips. When the mixture resembles clumping sand, add the egg and vanilla extract. Mix the egg into the dry mix – first with a spoon, then with your hands, kneading until a smooth ball of dough comes together.
2. Squash the dough into a flat disk, cover with clingfilm, and put in the fridge for 1 hour (or up to 12 hours).
3. When you are ready to bake, preheat the oven to 160°C fan. Read the instructions for the Marcato Biscuit Press. As always, these things are easier understood by doing, but it's worth having at least some idea of how it works before you begin.
4. Remove the biscuit dough from the fridge and split roughly into 4 pieces.
5. In turn, roll each quarter into a cylinder of dough that fits into the biscuit press. Fit the pattered stencil of your choice, and turn the thickness setting to 2. Press down on the lever to squeeze out some dough, then discard.
6. With the biscuit press making direct contact with an unlined baking tray, press the lever down to create each biscuit, spaced out on the tray.
   
7. Bake the biscuits for 10–12 minutes until golden, turning the tray in the oven halfway through the baking time. The biscuits will keep in an airtight container for up to 2 weeks.

• Caitlin: 'Generally, if you get the temperature of the biscuit dough right, the dough will stick to the baking tray as you press the dough through the mould. If you have any trouble, you might have to give the bottom of the biscuit press, where the biscuit dough comes out, a good couple of whacks against the palm of your hand to loosen the biscuit. If the biscuit still won’t come loose, fear not – use a knife to loosen the dough around the edge of the biscuit to ease it out.' 

For more recipes from Caitlin, you can read her Substack newsletter here.