Danish Dreams

Method:

1. To make the base, mix all the ingredients together just long enough to form a soft dough. You can use a food mixer or your hands to do the mixing. If the dough is very soft, put it in the refrigerator for 30 minutes to firm up. The dough may also be made the day before if this is convenient.

2. Roll out the dough on a lightly floured bench to a rectangle of medium thickness (6-7mm).

3. Make the topping by using a wooden spoon to beat together the sifted icing sugar, egg whites and lemon juice. Beat until thick but still spreadable.

4. Spread the topping 2mm thick evenly over the dough base. Sprinkle with nuts and leave for an hour to allow the topping to set.

5. Preheat the oven to 180°C (preferably fanbake). Use a sharp knife to cut the dough into 3cm squares. Use a palette knife to lift each square onto a baking tray covered with baking paper. Leave 2cm between the biscuits to allow for spreading. This recipe will fill 3 trays

6. Bake for 10-15 minutes until the topping is a rich glossy beige, the almonds toasted, and the dough golden brown. Cool the biscuits on a rack and store airtight.

Makes at least 70 biscuits