These German biscuits are so cute! Any child (and adult) would absolutely adore them. The shape of hats are made by topping a round buttery biscuit with a dollop of meringue. They are then baked and decorated with red icing.
Cream butter and caster sugar until fluffy. Stir in egg yolk and milk. Stir in mixed peel. Add flour and baking powder; blend well. Chill until firm, about 1 hour.
Preheat oven to 180 C / Gas 4.
Make the almond meringue: In a clean, dry, glass or metal bowl, beat egg white until frothy. Gradually incorporate 190g icing sugar; beat until meringue holds its shape. Fold in almonds.
Roll dough 3mm thick on lightly floured board; cut out circles with 5cm cutter. Place 2.5cm apart on a greased baking tray. Put 1 teaspoon almond meringue in centre of each circle to make it look like the crown of a hat.
Bake 10 to 12 minutes in the preheated oven or until golden.
Make the icing: Gradually add water to 250g icing sugar, mixing until icing is stiff. Add 1 to 2 drops of food colouring. When biscuits are cool, pipe around crown of hat with icing to look like a ribbon around the hat.