Almond Biscuits With Fondant Icing

Cookies, or biscuits, if you will, are so synonymous with Christmas to me. My mom used to do a huge bake i the beginning of December somewhere, and I remember a lot of cookies through the month, always stored in old fashioned cake tins. That was always fun.

I love this recipe because it’s a little different to the ‘usual’ butter biscuits, with the addition of almond extract. You can try it with rum extract too.


Star shaped biscuits

The white fondant may need rolling out on a clean surface with a sprinkling of icing sugar, and left to set it’ll provide a lovely soft, pillowy counter point to the crunchy biscuits. I love these! My kids like decorating them with silver balls pressed into the surface, but I just think of broken teeth!

stars

Even though you use the same shapes for cutting out the fondant in the baking and moving of the biscuits they may change shape a little, so use your fingers to ‘smooth out’ the edges of the fondant to fit perfectly over the biscuits.

Almond Biscuits With Fondant Icing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Biscuits
Cuisine: Bakery
Ingredients
  • 230g Butter
  • 340g Sugar
  • 6 cups Plain Flour (780g)
  • 6 Eggs
  • 1 tablespoon Baking Powder
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Almond Extract
For the Icing Sugar
  • 140g butter
  • 280g icing sugar
  • 1-2 tbsp milk
Instructions
  1. Add the butter and sugar to a food processor and mix till it is light and fluffy
  2. Add the rest of the ingredients and stir till combined and a soft dough forms
  3. Place in the fridge for 1 hour, heat the oven to 180C, then roll out on a well floured surface
  4. Cut out shapes and move to an oven tray then back for 10 - 12 minutes until they are golden brown
  5. Meanwhile, role out some fondant and use the same cutters to cut matching shapes from the fondant. Set aside.
  6. Once the biscuits have cooled, mix the butter, icing sugar and milk together, and spread generously over the biscuits
  7. Top with the fondant shapes shaping them to fit on the biscuits
  8. Place gently in an airtight container and allow to set
  9. They should keep well for 1 - 2 weeks
Thermomix® Instructions
  1. Place the butterfly whisk into the Thermomix® bowl and add the butter and sugar 3 minutes/speed 4. The butter should be light in colour and fluffy
  2. Remove the butterfly and add the rest of the ingredients. Mix together 30 seconds/speed 5
  3. Empty out onto cling film and refrigerate for at least an hour to make the dough easier to work with
  4. Remove from fridge, roll out the dough to about half an inch thick and cut into shapes
  5. Transfer onto a baking tray and continue until all the dough is used up
  6. Bake for 10—12 minutes at 180C till golden brown
  7. Store in an airtight container

A Very Thermie ChristmasA Very Thermie Christmas has this and 50 other recipes for all your Thermomix® Christmas needs. With everything from snacks to meals, finger foods to festive drinks and DIY gifts A Very Thermie Christmas has your Christmas covered.  Just £8.99 (excl VAT in EU) this printable PDF can be yours in minutes.

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