Pitti Pi - almonds

Method

• Mix all the biscuit ingredients, except for the flours, in a very large bowl.
• Add the flours and fold through with a wooden spoon, as the mixture thickens your hands are the best utensils to get this job done. Fold up and over until you have a slightly sticky and thick dough.
• Cover with cling film and refrigerate for 30 minutes.
• Dust a clean surface with a little flour. Cut off around 2 cups worth of dough at a time and roll into an oblong shape around 11/2 cm thick. Trim the edges and cut diagonally at 5cm intervals one way, and then the other to make diamond shape biscuits.
• Place onto prepared oven trays allowing 2cm gap in between for spreading and bake for 15 minutes or until slightly golden. Remove and set aside on wire racks to cool. Repeat with all the dough.
• Put all the icing ingredients into a saucepan over medium heat. Stir to dissolve the sugar, then bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until it is reduced by half.
• Working quickly, brush the hot icing mixture onto the biscuits, painting back and forth with a pastry brush, covering the tops completely. You will have more icing than you need, but I find that making a smaller amount leads to the mixture seizing. If this happens just add a tbsp of water, put back on a low heat and stir until smooth again.
• Store in an airtight container for up to 3 months.