Method

• 1.
  In a large bowl, mix the butter and sugar, stirring with a wooden spoon to combine well; or use a stand mixer fitted with the paddle attachment. Add 1/2 tsp fine salt, then add eggs, one at a time, mixing well as you go. Add flour all at once and mix just until dough comes together. If it needs more moisture, add up to 1/4 cup (60ml) milk or wine, a little at a time. Transfer dough to a lightly floured surface and knead gently a few times. Divide into four, wrap each in plastic wrap and chill until ready to bake.
• 2.
  To make the filling, preheat oven to 180°C/160°C fan-forced. Coarsely chop the almonds and spread them in an even layer on a baking tray. Toast for 6-8 minutes, until browned and fragrant. Let cool completely, then chop as finely as you can, but don’t pulverise. Transfer almonds to a large bowl and add the sugar, citrus juice, liqueur, honey, zest, cinnamon, 1/4 tsp fine salt and egg white, stirring to combine well.
• 3.
  When ready to bake, preheat oven to 180°C/160°C fan-forced. Line three baking trays with baking paper and have ready a pastry brush, a sharp knife and pincers.
• 4.
  Whisk the extra egg with 2 tbs of water in a small glass to make an egg wash.
• 5.
  On a lightly floured surface, roll out one portion of dough into a 30 x 13cm rectangle. With a 5cm round or oval cookie cutter, cut out 12 pieces. Set scraps aside. Place 6 pieces on a baking tray, leaving two finger-widths between each. Brush with egg wash and place 1 tbs filling in the centre of each. Carefully press the other 6 pieces of dough on top. If you like, cut decorative slits into the tops and use pincers or a pie crimper to embellish the dough. If you’re feeling especially creative, pinch off tiny pieces of reserved dough scraps and form them into roses to decorate. Repeat with remaining dough to make 24 biscuits.
• 6.
  Bake for 25-30 minutes, until lightly browned. Let cool before serving.