These unsuspecting biscuits are based on the Austrian Linzertorte, made with almond pastry and filled with raspberry compote. The surprise is that despite the sprinkling of icing sugar they look like plain old biscuits but the crumbly pastry, spiced with cinnamon, hides a sweet raspberry filling!
- 150g unsalted butter, softened
- 70g caster sugar
- 1 egg yolk (of a medium egg)
- 40g ground almonds, sifted
- ½ teaspoon ground cinnamon
- 200g plain flour, sifted
- 3 tablespoons good-quality raspberry compote
In a medium-sized bowl beat the butter with a wooden spoon until smooth. Then add the sugar, egg yolk, ground almonds and cinnamon and beat again until smooth. Mix in the flour until the mixture starts to come together, then use your hands to gently knead the dough until it is smooth and comes into a ball. Split the dough in half and roll each half between two sheets of non-stick baking paper to 2mm thick then chill in the fridge for 20-30 minutes to firm up.
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line two baking trays with non-stick baking paper. Remove one half of the pastry from the fridge and cut out circles using a 7cm round fluted cutter. Arrange on the trays; these are the biscuit bases. Spread half a teaspoon of the compote on each of the bases, leaving a thin rim around the edge of each. Cut out circles from the remaining dough and carefully press onto the bases.
Bake the biscuits for 15 minutes until golden all over and starting to colour around the edges. Remove from the oven and transfer to a cooling rack. Serve dusted with icing sugar.