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  • Makes 24
  • Easy
  • 20 minutes
  • 15 minutes
  • JC Le Roux Sparkling Wine


  • 300 g butter
  • 1 cup sugar
  • 4 free-range egg yolks
  • 1 t almond extract
  • 100 g ground almonds
  • 3 cups flour
  • 1 t baking powder
  • 1 t salt
  • Hundreds-and-thousands, for decoration
  • For the icing, mix:
  • Juice of 1 lemon
  • ½ cup icing sugar, sifted

Cooking Instructions

Preheat the oven to 180°C. Beat together the butter, sugar, egg yolks, almond extract and ground almonds. Sift in the dry ingredients and mix to form a smooth dough.
Roll out balls and place on a greased baking tray. Flatten slightly and make an indent in the middle with your thumb. Bake for 15 minutes or until light brown.
Allow to cool. Dip each biscuit into the icing and then into the hundreds-and-thousands.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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