Almond Cookies with Lemon Curd

• butter↗250 г

  soft

• golden caster sugar↗140 г

  plus extra

• egg↗1
• vanilla extract↗1 ч. л.
• zest of 2 lemons
• all-purpose flour↗300 г
• ground almond↗100 г
• a little milk

  for binding

• lemon curd↗близько 3 ст. л.
• almond flakes↗

  for sprinkling

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (convection 170 °C, gas mark 5). In a large bowl beat the soft butter, golden sugar, egg, vanilla extract, zest of two lemons and a pinch of salt until smooth. Gently fold in the flour and ground almond. Shape the dough into two slabs, flatten them, wrap in cling film and chill until firm, about 30 minutes.

2. 2

   Roll out one slab of dough on a lightly floured surface to about 1 cm thickness, cut circles 7 cm in diameter. Lightly brush them with milk, and place a drop of lemon curd (about the size of a 20‑penny coin) in the center of half of the circles.

3. 3

   Gently cover the remaining circles with the filling, then lightly press the edges with your fingers to seal. Sprinkle with a little sugar and almond flakes. Bake for 15 minutes until light golden. Repeat the process with the remaining dough, and join the scraps, shape a new slab and roll out again. The cookies can be frozen before baking, adding 5 minutes to the baking time.

4. 4

   Allow the finished cookies to cool on a wire rack, then store in an airtight container.