Almond Tuile
750g | Butter |
750g | Sugar |
750g | Ground Almonds |
60g | Flour |
10 | Egg Whites |
Method
1. Beat the butter & sugar until light & fluffy.
2. Sift in the dry ingredients.
3. Whisk up egg whites to stiff peaks & fold in.
4. Spread the mix in small thin discs on a baking sheet & cook at 180ºC until golden brown, approx. 10 mins.
Biscotti
200g | Butter |
300g | Sugar |
4 | Eggs |
560g + 60g | Flour |
135g | Hazelnuts (roasted, skinned & chopped) |
120ml | Pernod |
2 | Star anise (toasted & crushed) |
3 tsp | Baking powder |
½ tsp | Salt |
Method1. Cream the butter until light & fluffy then add the sugar.
2. Continue creaming until fluffy again & then add the eggs & beat until smooth.
3. Mix in the Period, then fold in the flour, salt & baking powder.
4. Add the nuts & spices, then roll into 2 rolls & place on a parchment paper lined baking sheet.
5. Bake at 170ºC for about 25 mins or until lightly browned.
6. Allow too cool for 5 mins before cutting into 2cm slices.
Place the slices back onto the lined baking sheet & bake until they are a light golden brown, then turn & repeat on the other side.Brandy Snaps
| 175g | Sugar |
| 175g | Golden syrup |
| 2 dtsp | Brandy |
| 175g | Flour |
| 2 tsp | Ground ginger |
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Method
1. Place all ingredients in an electric mixer & blend to a smooth paste.
2. Spread into thin discs onto a floured & greased baking sheet.
3. Cook at 190ºC for approximately 10 mins.
4. Take off the brandy snaps with a palette knife & roll around a steel until set.
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