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Citrus burst syllabub with almond heart cookies
- juice orange , plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining orange
- juice lemon plus pinch grated zest
- 1 tbsp orange liqueur (we used Grand Marnier)
- 1 tbsp golden caster sugar
- 150ml double cream
- 50g butter
- 50g golden caster sugar
- 85g plain flour , plus extra for rolling
- few drops vanilla extract
- pinch lemon zest
- 2 tbsp ground almonds
- 1 egg , beaten
- 2 tbsp flaked almonds
Directions:View on BBC Good Food
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