In the first post on the subject, I had assumed the creaming method, but 2 weeks ago, she corrected me and said that she always makes them like pastry. So for a Day in Dinner I made them like pastry. I also increased the rosemary slightly to get a bit more flavor.
Ingredients - Biscuits
4 oz powdered (icing) sugar
6 oz all purpose flour
4 oz slivered almonds, toasted
a pinch of salt
2 T rosemary leaves
8 oz cold unsalted butter - cut into 1/2 inch cubes.
Method - Biscuits
Place the flour, almonds, salt, sugar, rosemary into the food processor. Pulse several times until the almonds are ground finely and well incorporated. Add the cubed butter and pulse to incorporate. Continue to pulse until the dough comes together into a single piece. Don't overmix as you will end up with too much gluten.
Turn the dough out, form into a disk, wrap in cling wrap and place in the refrigerator for at least 30 minutes, up to a couple of hours.
Heat oven to 350F
Roll dough out into about 1/8in to 1/4 in thickness. Cut into 1in rounds.
Bake on a lined cookie sheet for 7 minutes, turn the temp down to 325 and bake until brown (another 7 mins or so). Rotate the pan when you change the temp.
Allow to cool on a wire rack.
Ingredients - Coffee Infused Vodka
2 Cups good quality vodka - we use Tito's because it is the nearest we can find to locally made.
2T Roasted coffee beans ( medium/dark roast works best).
Pour the vodka over the coffee beans in a glass bottle. Leave to steep at room temperature for at least 2 weeks, turning occasionally. When the vodka is the color of Scotch whisky, place the bottle in the freezer. It will keep almost indefinitely. You do however want to drink it very cold.
Serve the vodka in chilled vodka glasses (1 oz per person) with three coffee beans in each glass, accompanied by 2 or 3 of the biscuits.