Zesty orange and almond thins

Method

1. Preheat oven to gas mark 4/180ºC (170ºC in fan oven). In a bowl, beat butter and sugar with an electric whisk till soft and creamy. Add the egg yolks a little at a time and continue beating to combine. Stir in flour, ground almonds and the orange zest. Now add a little of the orange juice to bring the mixture together as a dough, but not too much. Put dough to chill in fridge for 15 mins to allow it to firm.

2. On a floured surface, roll out dough to about 5mm/¼in thick. Using the cutter, cut out the biscuits and transfer to a greased baking sheet. Bake in oven for 10-15 mins till golden. Sprinkle biscuits with a little extra caster sugar while still hot. Let firm on baking sheet for a minute, then use a palette knife to carefully transfer to a cooling rack. To serve, dust with icing sugar. Keep in an airtight container for up to a week.

COOK'S TIP
This uncooked dough will freeze well. Make up to the dough stage, then wrap well in clear film, label and store in freezer for up to two months.