Almond Horseshoe Biscuits

If you don’t have ground almonds, place a few whole almonds into a food processor or a coffee grinder.

Pulse until the almonds are ground but not too fine. Set aside.

Add the butter to a medium sized mixing bowl.

Add 1 cup castor sugar to the butter.

Cream the butter & castor sugar either using an electric mixer or a wooden spoon.

Pour in the vanilla essence.

Add in the flour.

Finally, add in the ground almonds.

Combine all the ingredients to form a dough. Do not over mix as the almonds contain natural oils & by over mixing the dough, the oils get release hence causing the dough to split & become difficult to mold into the horseshoe shape.

Grease a baking sheet/tray. I used spray & cook & then lightly dusted the tray with some flour.

Next, pinch of small portions of the cookie dough & roll into balls.

Thereafter, using your palms, roll the dough ball into a log. Be sure to use your palms as using your fingers will cause indents on the dough. The log should be about 10 centimeters in length.

Carefully bend the log, forming a horseshoe shape.

Place the horseshoe dough onto the prepared baking sheet/tray, leaving a space in between each one as they will rise a bit in the oven.

The dough may be a bit tender & seem uncooked but they will firm up after about 3-4 minutes. Leave them on the hot baking sheet/tray until they are firm or else they will begin to break & crumble if handled immediately.

Once the biscuits are firm, you may transfer them onto a cooling rack.

Whilst the biscuits are cooling down, get out a bowl & pour in the remaining ¼ cup of castor sugar.

When the biscuits are slightly warm to the touch, carefully dunk each one into the bowl of castor sugar.

Make sure the biscuits are well coated in castor sugar. Be careful because if they not handled with care, they will break.

Plate & served these Almond Horseshoe Biscuits with either milk or some hot drinks.

Store these treats in an airtight container for up to 2 weeks.