- 125 g butter, softened
- ½ cup caster sugar
- 1 egg
- 1 tsp almond extract
- 1¼ cups plain flour, sifted (see tip)
- 85 g marzipan, grated
- 1/3 cup dried cranberries, chopped
- 1 cup (150 g) pistachios, chopped
Preheat oven to moderately slow, 160 C. Line 2 oven trays with baking paper.
In a bowl, using an electric mixer, beat butter, sugar, egg and almond extract together until pale and creamy.
Fold flour, marzipan and cranberries through creamed mixture. Roll heaped teaspoons into balls, then coat in pistachios. Arrange on trays. Chill 30 mins.
Bake 15 to 20 mins, until golden. Cool on trays 10 mins before transferring to wire racks to cool completely. Store in an airtight container.
TIP: To enhance the flavour of the biscuits, sift flour with a pinch of salt – you literally “pinch” a little between your fingers.
Photo: Rob Shaw/BauerSyndication.com.au