A flavorful twist to this holiday favorite. They're the perfect accompaniment to a cup of tea in the afternoon or morning! Make them today and freeze them for up to three months.
1/2 cup superfine sugar
2-1/2 cups all-purpose flour
3/4 cup rice flour
1 teaspoon salt
4 ounces ground almonds
1-1/2 cups unsalted butter, cold, in cubes
1 cup candied orange peel, chopped
24 whole blanched almonds
Pre-heat oven to 275 F. Place sugar, flour, rice flour, salt and ground almonds into a food processor. Pulse briefly to combine. Add butter and process briefly until combined. The mixture should remain granular...do not mix it until it forms a ball. Scrape mixture into a bowl and add candied orange peel. Knead to form a dough. Divide dough in half and roll each half into a 7" round. Place round on ungreased baking sheet. Using the tines of a fork, prick all over. With a knife gently draw lines to mark the rounds into 12 wedges. Place a whole almond on each wedge. Bake 35 to 45 minutes or until creamy color. Cool completely on a cooling rack and gently break into wedges.
Makes about 24
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