With the cherry blossom almost over was reminiscing over a visit I had with a good friend of mine who lives in Majorca. I went in early spring when the almond blossom was in bloom all over the island. Huge swathes of pinky white blossom drifted everywhere. With over 5 million almond trees there, this really is a sight to behold.
Back in my garden the cherry trees have been fabulous this year the garden has been covered in white blossom dripping from the trees rather like confetti floating around after a wedding. Its been truly magical.
So inspired by the almonds and all the blossom, I made a huge batch of almond biscuits! Soft and squidgy and incredibly moorish they go perfectly with the blood orange sorbet. They are based on the Italian Ricciarelli biscuits which traditionally have bitter almonds in them and I have adapted them using pine nuts instead.
2 egg whites
200g ground almonds
165g castor sugar
20g toasted ground pine nuts
Zest of an orange
35g icing sugar
Pre heat the oven to 170oC
Beat the egg whites with the icing sugar till they form soft peaks then fold the rest of the ingredients in.
Take a teaspoonful of the mixture and carefully drop the mixture onto a plate dusted in icing sugar. Dust your hands with icing sugar and gently form the mixture into an oval shape with pointy ends. Place the biscuit onto a baking tray lined with greaseproof paper and gently press down. Repeat the process with the remaining mixture. When all the biscuits are made sprinkle over more icing sugar and bake in the oven for 15-20 minutes until the biscuits start to crack. Remove from the oven and leave to cool on the tray . Store in an airtight container (if they last that long!!)