MAKES ABOUT 50
175 g (6 oz) whole blanched almonds
15 ml (1 tbsp) coriander seeds
125 g (4 oz) softened unsalted butter
200 g (7 oz) granulated sugar
2 beaten eggs
finely grated rind of 1 orange
15 ml (1 tbsp) Grand Marnier or other orange liqueur
7.5 ml (1½ tsp) baking powder
2.5 ml (half tsp) salt
350 g (12 oz) plain white flour
75 g (3 oz) coarse-grain polenta (ordinary or quick cook)
Preheat the oven to 170C/325F/Gas 3. Spread the almonds on a baking sheet and toast in the oven for 5-10 minutes until golden. Allow to cool. Coarsely chop one third of the toasted nuts and mix with the whole ones. Lightly crush the coriander seeds.
In a bowl, cream the butter with the sugar until just mixed. Beat in the eggs, orange rind, liqueur, baking powder, and salt. Stir in 275 g (10 oz) flour, the polenta, almonds and crushed coriander.
Turn the dough onto a floured work surface and knead until smooth, adding the remaining flour little by little, until the dough is soft but not sticky. It may not be necessary to add all of the flour.
Divide the dough into four equal peices and roll each into a 5 cm (2 inch) wide, 2 cm (3qtr inch) deep, sausage. Place these on 2 greased baking sheets and bake for about 35 minutes until just golden around the edges.
Carefully transfer to a wire rack. Allow to cool fo 10 minutes, then cut diagonally into 1 cm (half inch) thick slices. Place these slices, cut side down, on the baking sheets and bake for another 10 minutes until golden brown. Transfer to a wire rack to cool completely. Store in an airtight tin for up to 1 week.
Variations: