About this recipe: These are ‘slice-and-bake’ biscuits – the roll of dough can be prepared in advance and kept in the fridge. Then, whenever biscuits are wanted, you simply slice the roll into rounds, top with pecan nuts and bake.
To make almond polenta biscuits, mix 55 g (2 oz) instant polenta with 85 g (3 oz) icing sugar and 115 g (4 oz) self-raising flour. Rub in 55 g (2 oz) butter until the mixture resembles breadcrumbs. Beat 1 large egg with ½ tsp pure almond extract, add to the crumb mixture and mix to form a soft dough. Roll, wrap and chill as in the main recipe. Before baking, scatter 30 g (1 oz) flaked almonds over the slices.
Like other nuts, pecans are rich in fat – up to 70 g per 100 g (3½ oz) – but little of this is saturated fat, the majority being present as polyunsaturated fat. Pecans also provide generous amounts of vitamin E. * Sunflower oil is one of the most widely used vegetable oils because of its mild flavour, and it works well in biscuits and other baked goods in place of saturated fats such as butter. It is a particularly good source of vitamin E, a powerful antioxidant. Polyunsaturated fats, such as are found in sunflower oil, are more susceptible to rancidity than saturated fats, but the vitamin E content helps to stop the oil going rancid.
Good source of vitamin E. Useful source of copper.
I made this recipe for a couple of diabetic friends this Christmas and was very happy with the results. Instead of rolling into a sausage shape I left the dough to chill for a few hours then rolled out and used a Christmas tree cookie cutter to make them a little more festive. Thank you again! - 29 Dec 2012