for 24 pieces

Biscuit dough

100 g	butter, soft
120 g	ground cane sugar
1 parcel	bourbon vanilla sugar
1 pinch	salt
1	egg
50 g	almond slivers, toasted
200 g	white flour
½ tsp	baking powder
½ tsp	gingerbread spice
125 g	kumquat, rinsed with hot water, dabbed dry, thinly sliced

To bake

2 ½ tbsp	icing sugar
1 tsp	lemon juice

How it's done

Biscuit dough

Place the butter in a bowl, add the sugar, vanilla sugar and salt. Stir in the egg, beat for approx. 3 mins. using the whisk on a hand mixer. Mix the almonds, flour, baking powder and gingerbread spice, stir into the mixture. Shape approx. 40 balls by hand, place on two baking trays lined with baking paper. Top with the kumquats and press down gently.

To bake

Approx. 10 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave the biscuits to cool on a rack. Mix the icing sugar and lemon juice, drizzle the icing over the biscuits.

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