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Almond Biscuits #2

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  • 1 100 gram who unblanched almonds; (31/2lb)
  • 2 Eggs
  • 150 g Light brown soft sugar; (5oz)
  • 200 g Plain or wholemeal flour; sifted , about (7oz)
  • 1/2 ts Bicarbonate of soda
  • Grated zest of 1 orange
  • A few drops of almond or vanilla flavouring
  • Butter for greasing


1. Preheat the oven to Gas Mark 6/200 øC/400 øF.
2. Spread the almonds on a baking sheet and toast lightly in the oven, then chop them very roughly.
3. Beat the eggs and sugar together until light and fluffy, then fold in enough flour to make a soft paste that will just hold its shape. Gently fold in the remaining ingredients. Spoon the mixture 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 minutes or until risen and golden.
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 minutes or until hard.
5. Leave the biscuits to cool, then store in an airtight container.
Converted by MC_Buster.
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 dried rather than fresh grapes.
Converted by MM_Buster v2.0l.