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Almond biscuits

Almond biscuits

PT1H30M

1
To make this almond biscuit recipe start with the pate sable. Begin by creaming the butter and sugar in an electric mixer with the paddle attachment. Slowly add the eggs and lemon juice
  • 800g of butter
  • 680g of sugar
  • 4 eggs, including the shell
  • 1 lemon, juiced
2
Add the flour, salt, baking powder and the seeds from the vanilla pod. Mix till the mix forms a breadcrumb consistency, then take out of the mixer and bring it together by hand
  • 1.2kg plain flour
  • 4g of salt
  • 4g of baking powder
  • 2 vanilla pods, seeds only
3
Roll 600g of mix, even in thickness to fill a small floured gastronome tray, then rest in the fridge overnight
4
Bake in a preheated oven at 150ᵒC/gas mark 2 for 25 minutes then turn the biscuit over and bake for a further 15 minutes. Remove from the oven, and allow to cool in the tray
5
To make the florentine mix, put the butter, sugar, glucose, honey, cream, condensed milk and vanilla pod together in a thick bottomed pan, and cook until very lightly golden
  • 50g of butter
  • 40g of sugar
  • 25ml of glucose
  • 50g of honey
  • 50ml of double cream
  • 15ml of condensed milk
  • 1 vanilla pod
6
Fold in the almonds, then pour the mix over the pre-cooked pate sable base and spread in an even layer
  • 75g of flaked almonds
  • 50g of chopped almonds
7
Bake in a preheated oven at 160ºC/gas mark 3 for 15-20 minutes or until golden brown. Allow to cool completely, then trim round the edges and then carefully portion the almond biscuits into 2cm by 3cm rectangles

Ingredients

Metric

Imperial

  • Pate sable

  • Florentine mix

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    Almond biscuits

     
     

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