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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
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
Roll 600g of mix, even in thickness to fill a small floured gastronome tray, then rest in the fridge overnight
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
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
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
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
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