Almond thins

Almond thins

By
From
Lucy's Bakes
Makes
30
Prep
10 mins
Cooking time
10 mins
Photographer
Jacqui Melville

From an old French/Belgian recipe, these utterly nutty little thin biscuits are perfect to serve with after-dinner coffee or to accompany any fruit dessert, ice cream or mousse. Although they are simple to make, you need to allow time to chill the mixture in the freezer; it needs to be hard so it can be sliced thinly and these biscuits are meant to be really thin!

Ingredients

Quantity Ingredient
60g butter
25g water
180g demerara sugar
80g flaked almonds
3g ground cinnamon
5g vanilla extract
150g plain flour

Method

  1. Line a loaf tin with a double thickness of cling film.
  2. Simply melt the butter, water and sugar together in a saucepan – do not boil.
  3. Add the almonds, cinnamon, vanilla and flour – stir well and mix into a soft dough.
  4. Press the dough into the tin, flattening the top and cover with the cling film. Preheat the oven to 180°C.
  5. Pop the tin into the freezer for at least 20 minutes or until firm enough to slice very thinly (use a sharp knife). Slice as thinly and evenly as you can. Cut off as many biscuits as you want to bake and return the rest to the freezer for another day. Place the biscuits on baking sheets lined with baking paper.
  6. Bake for 10 minutes, or until golden brown all over – they will crisp up as they cool. Cool on the sheets for a little while, then slide the paper on to wire racks to cool completely. Try not to eat them all before it’s time to serve them – oh so easy to do! They are perfect with ice cream. Store any leftover ones in an airtight container.

Note

  • This recipe is vegetarian.

Tip

  • You can simply make the dough, chill it as per the method above, slice off and bake what you need. Wrap the remaining mix and store in the freezer.

What the the testers say

  • IAN MEEKCOMS – ‘Really moreish and easy to make. We ate them with strong black coffee – excellent!’

    RON SAWERS – ‘Easy to make with a really professional-looking biscuit when baked.’

    NAOMI HULME – ‘A lovely, fine after-dinner biscuit. I have the frozen dough in my freezer so I can simply bake a few when friends come round – a great thing.’
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