Almond Biscuits Recipe

1. 1

   1.

2. 2

   Preheat the oven to Gas Mark 6/200 C/400 F.

3. 3

   2.

4. 4

   Spread the almonds on a baking sheet and toast lightly in the oven, then chop them very roughly.

5. 5

   3.

6. 6

   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.

7. 7

   Gently mix in the remaining ingredients.

8. 8

   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.

9. 9

   Bake in the oven for 10-12 min or possibly till risen and golden brown.

10. 10

    4.

11. 11

    Remove the baking sheet from the oven and cut each biscuit roll diagonally into thin slices about 1cm (1/2 inch) thick.

12. 12

    Spread them out on the baking sheet and return them to the oven for a further 8-10 min or possibly till hard.

13. 13

    5.

14. 14

    Leave the biscuits to cold, then store in an airtight container.

15. 15

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.