200g Pure ground Almonds
100g Ground Pistacchios
200g Caster Sugar
1 tsp grated lemon rind
3 eggs
100g dried red cherries
100g blanched almonds
1 tbsp corn flour
2 tbsp semolina
Icing sugar for dusting
Pre heat oven to 170c
Pour all ingredients except cherries and almonds in a large mixing bowl, using a fork mix to form a stiff paste.
Add cherries and mix to evenly incorporate in the mixture.
Line a 30x30cm baking tray with baking paper. Spoon over the mixture, using a fork to level it out. Arrange the almonds evenly on top and bake for about 30 minutes till slightly golden.
Remove from oven and let the biscuit base to cool down. Dust with icing sugar then shift the galette over a working surface and using a bread knife cut into 1x6cm strips. Biscuits keep well in an airtight container for more than two weeks.
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