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Valentine's Biscuits

Crisp, buttery almond biscuits sandwiched with a fresh raspberry filling are perfect for Valentine's Day.  The dough is quickly and easily made in a food processor, and unblanched almonds give a good, rich flavour. 

Makes 12 

Preparation method

Heat the oven to 180C, 350F, Gas 4.  Put the flour and almonds into the bowl of a food processor and run the machine until the almonds are finely ground.  Add the icing sugar and run the machine for a couple of seconds just to combine.  Add the diced butter and run the machine until the mixture looks like coarse sand.  Add the egg yolks and process again until the mixture comes together to make a ball of firm dough.  In warm weather wrap and chill the dough for 15 minutes to make it easier to roll out.

Turn out the pastry onto a lightly floured worksurface and roll out about the thickness of a £1 coin. Cut out shapes with the larger cutter, then use the smaller cutter to stamp out the centre from half of the shapes.  Gather up the trimmings into a ball then re-roll and cut out more shapes.  Space the shapes slightly apart on the baking trays.  Chill for 10 minutes then bake in the heated oven for about 12 minutes until lightly coloured.  Leave to cool on the trays for 10 minutes then transfer to a wire rack and leave to cool completely.

Meanwhile make the filling:  toss the raspberries with the cornflour and sugar then tip into a medium-sized pan and set over medium heat.   Cook, stirring frequently until the raspberries become soft and juicy then boil for 2 minutes, stirring frequently, until  the mixture is thick.  Transfer to a heatproof bowl and leave until cold.

Sandwich the biscuits with the raspberry filling then dust with icing sugar.  Once filled the biscuits are best eaten the same day.  The unfilled biscuits can be stored in an airtight container and used within 4 days.

what you will need

200g Marriage’s Finest Plain Flour

100g unblanched almonds

80g icing sugar

125g unsalted butter, chilled and diced

3 large free-range egg yolks

For the Filling:

200g raspberries

1/2 tablespoon cornflour

3 tablespoons caster sugar

Icing sugar for dusting

8cm shaped cutter plus a smaller one (fluted, plain round or heart-shaped)

2 baking tray, greased