These almond biscuits are light, crispy and perfect for accompanying a coffee or tea. Their double cooking gives them a characteristic crunchy texture. They keep several weeks in an airtight container, making it an excellent snack to prepare ahead of time.
Ingredients
- all-purpose flour
- teaspoon of baking powder
- pinch of salt
- sugar
- eggs
- teaspoon of vanilla extract
- whole almonds
Instructions
- Preheat the oven to 350 °F and line a baking sheet with parchment paper.
- Mix together flour, baking powder, and salt in a large bowl.
- In another bowl, whisk together eggs, sugar, and vanilla until well combined.
- Add dry ingredients to wet ingredients and stir in almonds.
- Form two logs of approximately 30 cm length on the prepared baking sheet.
- Bake for 25-30 minutes or until lightly golden brown.
- Let cool for 15 minutes, then cut into slices about 1 cm thick using a serrated knife.
- Place slices flat on the baking sheet and bake for 5-7 minutes per side until crispy.
- Allow to cool completely before serving or storing.
- Note: For a more intense flavor, toast the almonds in the oven for 8 to 10 minutes before incorporating them into the dough. The biscuits can be scented with orange zest or a pinch of cinnamon.
