Friday, March 1, 2013


-makes 40 biscuits-
  • 450 gr flour
  • 350 gr sugar (organic cane sugar)
  • 1 teaspoon baking powder
  • 2 eggs + 3 yolks (keep the remaining whites to brush over the doughs later on) 
  • 50 gr of butter
  • zest of one small orange
  • 250 gr hole raw almonds
  • a pinch of salt

  • Preheat your oven at 180°C (350°F)
  • In a bowl, stir together : sugar + melted butter + eggs + orange zest + salt.
  • Add flour and baking powder and stir again.
  • Add almonds.
  • Divide dough in half. Using floured hands, shape each dough half into 30cm long - 6cm wide long. Transfer both logs to a prepared baking sheet, spacing them apart.
  • Brush each dough log with the remaining egg whites on top and on the sides.
  • Bake for 30 minutes.
  • Once baked, leave to cool for about 20 minutes and lower your oven at 100°C (200°F)
  • Transfer the dough logs to a work surface and cut logs on small slices using a serrated knife.
  • Arrange slices, cut side down, on the same baking sheet and bake 10 minutes on each side.
  • ET VOiLĂ€ !
You can keep them for at least one week in a airtight container at room temperature.

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