for 40 pieces

Dough

400 g	white flour
200 g	shelled ground almonds
200 g	sugar
1	organic lemon, use grated zest only
½ tsp	salt
200 g	butter, cut into pieces, cold
2	egg, beaten

Waffles

100 g	caramel cookie spread
100 g	apricot jam
2 tbsp	icing sugar
40	wooden stick
a little	sugar pearl
a little	caramel cookie spread

How it's done

Dough

Mix the flour, almonds, sugar, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Roll out the dough in batches between a cut-open plastic bag to a thickness of approx. 2 mm. Cut out circles approx. 5 cm in diameter. Place the biscuits on two baking trays lined with baking paper, chill for approx. 15 mins.

To bake each tray

Approx. 8 mins. in the centre of an oven preheated to 200°C. Using a cooling rack, immediately press squares into half of the circles, leave all of the biscuits to cool on a cooling rack.

Waffles

Cover the bases with the spread and the lids with the apricot jam, place the wooden sticks in the middle of the bases, place the lids on top, press down gently, dust with icing sugar. Decorate the waffles with the pearls (using a little of the spread to glue them down).

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