Biscuits, Bars And Cookies Recipes - Almond Tile Biscuits

Ingredients

• 65g/1/2 cup whole blanched almonds, lightly toasted

• 65g/1/3 cup caster sugar

• 40g/3 tbsp unsalted butter, softened

• 2 egg whites

• 2.5ml/1/2 tsp almond essence

• 40g/1/3 cup plain flour, sifted

• 50g/1/2 cup flaked almonds

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Method:

1. Preheat the oven to 200'C/400'F/Gas 6. Grease well two baking sheets. Place the almonds and 30ml/2 tbsp of the sugar in a blender or food processor and process until finely ground, but not pasty.

2. Beat the butter until creamy, add the remaining sugar and beat until light and fluffy. Gradually beat in the egg whites until the mixture is well blended, then beat in the almond essence. Sift the flour over the butter mixture and fold in, then fold in the almond mixture.

3. Drop tablespoonfuls of the mixture on to the baking sheets 15cm/6in apart. With the back of a wet spoon, spread each mound into a paper-thin 7.5cm/3in circle. Sprinkle with the flaked almonds.

4. Bake the biscuits, one sheet at a time, for 5-6 minutes until the edges are golden and the centers still pale. Remove the baking sheet to a wire rack and, working quickly, use a palette knife to loosen the edges of a biscuit. Lift the biscuit on the palette knife and place over a rolling pin, then press down the sides of the biscuit to curve it. Repeat with the remaining biscuits, and leave to cool.