|My friend Carmen made these for me, and after that, I was |
hooked. Don't let all the ingredients and steps deter you; they
are well worth the effort!
1 large egg, separated
5 tablespoons plus 1/2 cup sugar, divided
1/2 cup slice almonds
1 7 ounce log almond paste cut into 1/2 inch cubes
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp ground ginger
6 tbsp. chilled unsalted butter cut into 1/2 inch cubes
2/3 cup chilled buttermilk
1 tsp vanilla extract
1 tsp almond extract
Heat oven to 375. Line rimmed baking sheet with parchment. Whisk egg white and 2 tblspoons sugar in small bowl to blend. Mix in almonds.
Blend 1/2 cup sugar and almond paste in processor until fine meal forms. Add flour, baking powder, lemon peel, salt and ginger; blend 5 seconds. Add butter and cut in, using on/off turns, until course meal forms; transfer to large bowl. Whisk egg yolk, buttermilk and vanilla in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form. Using floured hands, gather dough together.
Divide dough into 8 equal pieces; roll each into 2 inch ball. Place balls on prepared baking sheet, space 2 to 3 inches apart. Gently press top of each ball to flatten slightly. Divide almond topping (including egg whites) among biscuits, spread to cover. Bake biscuits until golden brown and tested inserted into center comes out clean, about 26 minutes.