These Tuscan almond biscuits have been adapted from Baking by Antonio Carluccio - I halved the quantities. The recipe is also influenced by Honey & Co, London where they serve a riciarelli type biscuit studded with juicy pieces of apricot. So I add plumped up dried apricots to this recipe when I have them. I also add tiny chunks of very dark chocolate when I feel like a bite of chocolate. Maya Gold by Green & Black is good.