The foam lightness of these biscuits makes them instantly addictive.
They are “sandy” indeed, leaving a sensuality in the mouth similar to what’s left on the beach after the splash of a wave…
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Sandy Almond Biscuits
Ingredients
⅔ cup white sugar
75 g chopped blanched almonds
125 g whole blanched almonds,
for topping
¾ cup butter, unsalted and melted
¼ teaspoon pure almond extract
1¾ cup all purpose plain flour
2 teaspoons baking powder
pinch of salt
1 egg white, lightly beaten
Method:
1. Preheat the oven to 150°C (300°F). Line 2 baking sheets with parchment paper.
2. Almond mixture: In a food processor, combine the sugar and chopped almonds. Finely grind, using short pulses to mix well.
3. Butter/almond mixture: In a large bowl, combine the melted butter and the almond mixture. Stir with a wooden spoon until evenly moistened. Stir in the almond extract.
4. Flour mixture: In a medium bowl sift the flour, baking powder, and salt. Stir the flour mixture into the butter/almond mixture and blend with a silicone spatula.
5. With lightly floured hands, shape the dough into 2 cm balls and place on the prepared baking sheets, spacing them about 2.5 cm apart. Lightly brush each biscuit with beaten egg white and press a whole almond down in the centre. Pinch together any cracks that appear around the edges of the biscuits.
6. Bake the biscuits until golden, about 20 minutes. Let them cool completely before carefully removing them with a thin spatula. These biscuits are delicate but can be made ahead of time, as their flavour improves day by day. They can be kept covered for a week.
