Post by Sylvia on May 3, 2009 14:50:54 GMT -6
Almond Biscuits (Cookies)
Makes about 16
4 oz/100g soft margarine
4 oz/100g castor sugar
8 oz/225g plain (all purpose) flour
1 tsp baking powder
1 medium egg, beaten
1 tsp almond essence
approx 16 blanched almonds
In a food processor (or in a bowl using a wooden spoon), work all the ingredients together to form a stiff dough. Shape into a roll and wrap in greaseproof (waxed) paper.*
Chill for up to 2 weeks or until ready to use. Cut into 1/4"/5mm slices. Place on a baking sheet, press a whole blanched almond into each slice and bake in a 190oC/375o oven for 10 - 12 minutes until golden. Cool on a wire rack.
* If you plan to bake these biscuits on the same day as mixing, refrigerate the roll for 2 hours before cutting into slices.
Sylvia
Makes about 16
4 oz/100g soft margarine
4 oz/100g castor sugar
8 oz/225g plain (all purpose) flour
1 tsp baking powder
1 medium egg, beaten
1 tsp almond essence
approx 16 blanched almonds
In a food processor (or in a bowl using a wooden spoon), work all the ingredients together to form a stiff dough. Shape into a roll and wrap in greaseproof (waxed) paper.*
Chill for up to 2 weeks or until ready to use. Cut into 1/4"/5mm slices. Place on a baking sheet, press a whole blanched almond into each slice and bake in a 190oC/375o oven for 10 - 12 minutes until golden. Cool on a wire rack.
* If you plan to bake these biscuits on the same day as mixing, refrigerate the roll for 2 hours before cutting into slices.
Sylvia