Almond Biscuits Recipe
- 1 x 100 gram who unblanched almonds, (31/2lb)
- 2 x Large eggs
- 150 gm Light brown soft sugar, (5z)
- 200 gm Plain or possibly wholemeal flour, sifted , about (7oz)
- 1/2 tsp Bicarbonate of soda Grated zest of 1 orange A few drops of almond or possibly vanilla flavouring Butter for greasing
- 1.
- Preheat the oven to Gas Mark 6/200 C/400 F.
- 2.
- Spread the almonds on a baking sheet and toast lightly in the oven, then chop them very roughly.
- 3.
- Beat the Large eggs and sugar together till light and fluffy, then mix in sufficient flour to make a soft paste which will just hold its shape.
- Gently mix in the remaining ingredients.
- Spoon the mix onto a greased baking sheet in 3 long sausage shapes measuring about 5 x 25cm (2 x 10 inches) not too close together.
- Bake in the oven for 10-12 min or possibly till risen and golden brown.
- 4.
- Remove the baking sheet from the oven and cut each biscuit roll diagonally into thin slices about 1cm (1/2 inch) thick.
- Spread them out on the baking sheet and return them to the oven for a further 8-10 min or possibly till hard.
- 5.
- Leave the biscuits to cold, then store in an airtight container.
- NOTES : Originating in Prato, a city near Florence famous for its early baking and trading establishments, these hard, crunchy biscuits are usually eaten after dinner dipped into small glasses of Vin Santo, a strong honey-coloured wine a little like sherry, but made from dry rather than fresh grapes.
unblanched almonds, eggs, sugar, wholemeal flour, bicarbonate
Taken from cookeatshare.com/recipes/almond-biscuits-63589 (may not work)