Almond Thins RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g unsalted butter 
Almond Thins Preparation:Method:Cream together the butter and sugar in a bowl until light and fluffy. Meanwhile, lightly beat together the egg and vanilla extract. Add this to the creamed butter a little at a time, beating well to combine thoroughly after each addition. Sift together the flour and salt then fold into the butter and egg mix. Divide the batter in half and place each half in the centre of two ungreased, flat-sided baking trays. Dip a broad spatula in water and spread the batter so that it coats the entire surface of the baking tray evenly. Sprinkle the slivered almonds over the top and press gently into the batter. Place both sheets into an oven pre-heated to 175°C and bake for about 12 minutes, or until the edges of the sheets are lightly browned. Take out of the oven and immediately cut the biscuit sheets into 5cm squares. Return to the oven and continue cooking for about 5 minutes further (or until the biscuits are lightly golden). Be careful here that the biscuits do not burn. Remove from the oven and transfer to a wire rack and allow to cool completely. Break the biscuits apart when cold and store in an air-tight container. |
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