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Ingredients :A la sortie du four

(for 40 biscuits, recipe by Rosa, from Adelaide)

– 2 eggs
– 4 table spoons of honey
– ½ cup of sugar
– 1 tea spoon of vanilla extract
– Whole roasted almonds
– Self-raising flour

Method :

In a big bowl, mix the eggs, honey, sugar and vanilla extract. Add the flour until the dough stop sticking to the bowl. Add the almonds.

Keep a bowl of warm water close at hand to moisten your fingers to avoid them sticking to the dough, cut the ball of dough in two parts, then shape them into two baguette-like rolls of 3-4 cm of diameter.

Place them on a tray covered of baking paper and bake them for 30 min at 170°C. When cooked, cut them in small 1cm large slices. Arrange the slices back on the tray so they lay flat. Bake them again for 15-20 min at 200°C to make them crunchy! Keep an eye on them: they must be golden brown.

When cooled, enjoy them with a good coffee or a nice cup of mint tea !
You can serve them in a mix with Rosa’s delicious lemon biscuits

Enjoy ! 😉

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