Yield: 20 Pieces
Ingredients
120 g Plain Flour
80 g Castor Sugar
1 g Salt
2 g Baking Powder
55 g Whole Egg
60 g Whole Almond (with skin)
Instructions
Roast almonds at 160 °C for 12 min.
Preheat oven to 180 °C.
Mix dry ingredients together.
Using a paddle attachment, mix eggs with dry ingredients until a dough is formed (speed 1 for 30 s, speed 2 for 1 min).
Add almond in last and briefly mix (ensure almonds do not break).
Roll dough to 5 cm thickness.
Bake at 180 °C for 23 min (top and bottom heat only, no fan) or until poking a stick through the centre comes out lean.
Remove from the oven and allow to cool completely.
Adjust oven temperature to 170 °C.
Slice baked product to 3-5 mm thickness and lie flat on a baking tray
Bake for 11 min at 170 °C, rotating tray halfway through if necessary.
Adapted from: at-Sunrice
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