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Crunchy almonds biscuits

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Lighters than cookies, crispy they eat.

 

 

For 40 biscuits:

 

  • 150g plain flour
  • 150g ground almonds
  • 130g caster sugar
  • 150g butter
  • 1/2tsp almond essence
  • 1 medium egg white
  • 1 baking tray
  • baking parchment

 

Crunchy almonds biscuits

 

 

 

 

 

 

 

 

  

Preparation: 30 min. 
Cooking time: 25-30 min.  

 

 


    • Preheat oven to 160°C fan-assisted.
    • In your mixer, blend the sugar, flour and almonds.  Add the almond essence and the butter cut into small pieces.  Blend for about 1 min till the mixture resembles breadcrumbs.
    • Add the egg white and blend a further min to bring all the ingredients together into a ball. 
    • Line the baking tray with paper.  Ideally you would use a tray the size of the oven capable of taking 40 biscuits.  Using a spoon, take a small amount of dough and roll into a ball. Place on the tray and continue, spacing the balls evenly, till all the dough is used up.   Decorate with flaked almonds and flatten slightly with the back of a spoon 
    • Cook on the lower shelf of the oven for 25-30 mins.  When ready the bsicuits should feel dry to the touch.

 

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Store in a sealed tin ; they will keep for up to a month.

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