Sort ingredients
twirl22
QR Code
Listen
Pdf
Preheat oven to 200°C (180°C fan) mark 6. Spread the almonds out on a baking tray and bake for 5min, leave to cool, and then roughly chop. Switch off the oven for now.
Meanwhile, put butter and sugars in a large bowl, and beat with a handheld electric whisk until light and fluffy. Gradually add beaten egg, whisking until incorporated, then whisk in the almond extract. Sift over the flour, mixed spice and ½tsp salt and mix on a very slow speed until combined.
Add almonds, raisins, peel and chocolate and, using your hands, lightly knead in.
Shape the dough into balls about the size of a golf ball – you can weigh them to ensure they are evenly sized; they should be 50g (2oz). Transfer to a lined baking tray and chill for at least 1hr to firm up.
Preheat oven to 200°C (180°C fan) mark 6. Ensure the balls are spaced at least 7.5cm (3in) apart – you will need 2 or 3 baking trays. Bake the cookies for 10-12min, until golden brown and slightly cracked on top. They will be soft, but will harden on cooling.