| Cream together the sugar butter and cream cheese . |
| This may be done in a food processor or in a bowl. |
| lightly work in the flour and vanilla essence. |
| Place almonds on a plate and then put half a dozen heaped teaspoons of biscuit mixture on the nuts. |
| Roll each into a ball coated with nuts set on a tray and flatten lightly with the fingertips. |
| Continue making biscuits until all the mixture is used up. |
| Bake a few freshly made biscuits on a baking sheet on the grid shelf on the floor of the roasting oven for 7 to 9 minutes until pale golden. |
| Freeze the remainder. |
| Serve dusted with icing sugar . |
| If only baking a few biscuits place them on the front ofthe baking sheet well spaced. If baking a trayful turn the tray around after two thirds of the cooking time to ensure even colouring. Freshly baked biscuits are always delicious and these can be prepared ahead ready to bake straight from the freezer a few of a time. |
| Makes 36 |
