Citrus burst syllabub with almond heart cookies

Ingredients

• 0.5  orange juice grated
• 0.5  juice of lemon grated
• 1 tbsp orange liqueur (we used Grand Marnier)
• 1 tbsp brown sugar 
• 150 ml double cream 
• 50 g butter 
• 50 g brown sugar 
• 3 drops vanilla extract 
• 1 pinch lemon zest 
• 2 tbsp almond flour 
• 1  eggs beaten
• 2 tbsp almonds flaked

Equipment

• bowl
• baking sheet
• oven
• wire rack
• wooden spoon
• cookie cutter

Directions

1. First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.
2. Heat oven to 180C/160C fan/gas
3. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet.
4. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.
5. For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl.
6. Add the sugar and stir to dissolve. Can be done in the morning.
7. Just before serving, add the cream to the base and whip until soft peaks form.
8. Serve topped with the orange segments and pared orange zest, with the cookies.