About this recipe:These beautifully crumbly biscuits are a wonderful, tasty alternative to the regular spiced Christmas biscuit. They have a very smooth, shortbread-like texture and are so easy to make!
Place sugar, flour, ground almonds, butter and mincemeat in the bowl of a food processor and whiz to make a soft dough.
Gather the dough into a ball, wrap in clingfilm and chill in the fridge for 10 minutes.
Preheat the oven to 160 C / Gas 3 and grease 2 baking trays.
Break off pieces of the dough and roll into balls the size of small plums - you should get about 20.
Put the extra sugar into a bowl and roll the dough balls in it - this will give them a sweet, crunchy coating. Arrange the dough on the baking trays so that they are evenly (leave room for spreading) spaced and press down so they have a flat top but are still relatively thick (about 1cm).
Bake until a beautiful golden colour, 20 to 25 minutes. Remove from oven and leave to cool and harden.
Carefully remove the biscuits from the tray and enjoy!
Roll the dough in granulated sugar instead of caster sugar for extra crunch.
They keep for up to a week in an airtight container.