About 30 biscuits
• 500 g (890 ml) cake flour
• 3 ml salt
• 3 ml ground cloves
• 10 ml ground cinnamon
• 5 ml powdered ginger
• 300 g sugar
• 5 ml bicarbonate of soda
• 200 g (220 ml) butter
• 200 ml ground almonds
• 1 egg
• 50 ml white wine
• 100 g peeled almonds
Preheat the oven to 220ºC. Sift the flour, salt, cloves, cinnamon, ginger, sugar and bicarbonate of soda together. Rub butter into the flour mixture until it resembles fine bread crumbs. Add the ground almonds. Beat the egg and wine together and add to the flour mixture. The mixture may look dry but knead it until it forms a dough. Roll out as thinly as possible and press out biscuits with a biscuit cutter. Place on baking trays that have been lined with baking paper and sprayed with non-stick spray. Press an almond into the centre of each biscuit. Bake for 10 minutes.