This recipe has been adapted from the Rose Biscuits I made a little while ago. After making those biscuits, it got me thinking about other flavours I could make. I didn’t take long to choose passionfruit as the next flavour, and the fact that passionfruit season is coming to an end only made me want to try it more!
On the first attempt of these I used vanilla extract in the biscuits, and passionfruit pulp for the icing. They were nice, however the sweetness of the vanilla competed with the passionfruit flavour. When I made them again, I strained some passionfruit pulp and added it to the biscuit mixture. While the difference was fairly subtle, it allows the passionfruit to be the dominate flavour, which is definitely what I wanted! If you don’t want to strain the passionfruit pulp, you can leave it out or add no more than a teaspoon of vanilla extract to the mixture.
200g unsalted butter, softened
100g golden caster sugar (or caster sugar)
200 g plain flour, sifted
100g almond meal
2 tablespoons strained passionfruit pulp (no seeds)
Ingredients for the Icing:
2-3 tbsp passionfruit pulp
2 cups icing sugar
Preheat oven to 180 degrees Celsius, and line two baking trays with baking paper.
In a large bowl, cream butter, sugar and strained passionfruit pulp until all combined. Add the sifted flour and almond meal and mix until combined.
Using a teaspoon, take spoonfuls of the mixture and roll into balls and place on the baking trays. Flatten the balls a little so they form fat round discs.
Cook for 15-20 minutes, or until slightly golden. Cool biscuits on the trays or on a wire rack.
Once the biscuits are cool, place the sifted icing sugar in a medium bowl. Add two tablespoons of passionfruit pulp and mix until the icing is the consistency of a smooth paste. Heat in a microwave for 10 seconds, and continue mixing. If the mixture is too dry, gradually add more of the passionfruit pulp. Add more sifted icing sugar if the icing becomes too runny. If the icing won’t combine well, heat it again for no more than 10 seconds in a microwave. Spread some icing in a circular motion on top of each biscuit and leave to dry for a couple of hours.
Makes approx. 36-38 biscuits. Store in a airtight container.
Originally Posted June 4, 2014.