|410.00 g||flour — cake|
|5.00 ml||cloves — ground|
|5.00 ml||cinnamon — ground|
|5.00 ml||ginger — ground|
|5.00 ml||Bicarbonate of soda|
|100.00 g||almonds — ground|
|2.00||eggs — large|
|100.00 g||almonds — slivered|
Sift together the flour, salt, spices, bicarb and sugar and rub in the butter. Add the ground almonds, then mix in the eggs and port. The mixture should form a stiff dough.
Cover the dough with plastic wrap and allow to stand for at least two hours, but preferably overnight.
Roll out mixture onto a floured surface, until 5mm thick. Cut out biscuits using a round biscuit cutter and place on greased baking trays. Top each one with a few slivered almonds.
Bake in a preheated oven for 10 minutes at 200 ºC.
Allow biscuits to cool and store in an airtight container.