Рецепт Almond Biscuits
Ингредиенты
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Инструкции
- Preheat the oven to Gas Mark 6/200 C/400 F.
- Spread the almonds on a baking sheet and toast lightly in the oven, then chop them very roughly.
- 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.
- Gently mix in the remaining ingredients. 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. Bake in the oven for 10-12 min or possibly till risen and golden brown.
- Remove the baking sheet from the oven and cut each biscuit roll diagonally into thin slices about 1cm (1/2 inch) thick. Spread them out on the baking sheet and return them to the oven for a further 8-10 min or possibly till hard.
- Leave the biscuits to cold, then store in an airtight container.
- 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.