6 ounces unsalted butter, room temperature
(3/4 cup)
5 ounces caster sugar
(3/4 cup superfine)
the finely grated zest of one lemon and one orange
2 large free range egg yolks
(Freeze the whites in an ice cube tray to use at another time)
2 ounces ground almonds
(1/2 cup)
8 ounces self raising flour
(2 cups)
lemon curd
milk for brushing
flaked almonds for sprinkling
sifted icing sugar (optional)
Preheat the oven to 160*C/325*F/ Gas mark 3. Line several baking sheets with parchment paper. Set aside.
Rub the citrus zests into the sugar until very fragrant. Add the butter and cream together until light and fluffy. Beat in the egg yolks. Stir in the almonds and flour, mixing in well. Divide the mixture into 20 pieces and shape each into a ball between your palms. Place, evenly spaced, on the prepared baking sheets. Using the handle of a wooden spoon make a deep depression in the centre of each. Fill each centre with 1/2 tsp of lemon curd. Pinch the opening semi closed to almost cover the curd. Brush the tops with some milk and then sprinkle with flaked almonds.
Bake for 15 to 20 minutes until a pale golden brown. Allow to cool on the baking sheets for 10 minutes before removing to a wire rack to finish cooling.
If you like you can dust with a bit of icing sugar to serve. Delicious!