Almond biscuits known as sugee


Saw these online and made 2 versions of them using semolina for a recipe and flour for
other. The texture for the ones made with semolina is a crumbly,nuttier taste ,the ones with flour were are more crisp but both are very good. Just some advice they need to be carefully watched as the bake cos they cook quickly. The phone rang and although I put on the timer all it took was an extra 2 minutes and a whole batch was over cooked. Not wasted mind you but they are a bit crispier and darker than they should be.
For the semolina sugee :
Put 2 cups semolina in a bowl,1 cup sugar and 1 cup ground almonds ,1 cup melted butter,1/2 tspn vanilla and a pinch of salt. Knead into a dough (not a smooth dough).
Preheat oven to 180 C and pinch off small pieces and roll into balls and put on a lined baking tray and press with a fork or flatten with your fingers. For mine I used plastic biscuit molds . Bake for around 10 minutes if your oven is fan assisted .When they get brown on the underside they are done. Keep your eyes on them cos they burn easily. Leave them to cool on the tray cos they will easily break if you try to handle them while still warm (happened to me :p)
For the sugee made with flour:
2 cups plain flour,1 teaspoon baking powder,pinch of salt,1 cup ground almonds,1 cup sugar,grated lemon zest. Rub in 1 cup butter .Beat an egg and add 1 teaspoon vanilla. Mix the egg into the flour mixture well,knead until you have a dough. Pinch off small pieces and shape into balls and put on lined baking trays ,press lightly with a fork or your fingers, I used plastic biscuit molds to shape mine. If you wish you can put a sliver of almond on each one. Bake in preheated 180 C oven for about 10 minutes and take care they do not over cook. as soon as the underside is brown take out . Do not remove from the baking dish until they cool or else they break. They will look soft when still warm but will harden once they cool.DSCF1078 DSCF1067 DSCF1068 DSCF1069 DSCF1072 DSCF1073 DSCF1075 DSCF1076

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.