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Ingredients
- 1 x 100 gram who unblanched almonds, (31/2lb)
- 2 x Large eggs
- 150 gm Light brown soft sugar, (5z)
- 200 gm Plain or possibly wholemeal flour, sifted , about (7oz)
- 1/2 tsp Bicarbonate of soda Grated zest of 1 orange A few drops of almond or possibly vanilla flavouring Butter for greasing
Directions
- 1. Preheat the oven to Gas Mark 6/200 C/400 F.
- 2. Spread the almonds on a baking sheet and toast lightly in the oven, then chop them very roughly.
- 3. Beat the Large eggs and sugar together till light and fluffy, then mix in sufficient flour to make a soft paste which will just hold its shape.
- Gently mix in the remaining ingredients. Spoon the mix onto a greased baking sheet in 3 long sausage shapes measuring about 5 x 25cm (2 x 10 inches) not too close together. Bake in the oven for 10-12 min or possibly till risen and golden brown.
- 4. Remove the baking sheet from the oven and cut each biscuit roll diagonally into thin slices about 1cm (1/2 inch) thick. Spread them out on the baking sheet and return them to the oven for a further 8-10 min or possibly till hard.
- 5. Leave the biscuits to cold, then store in an airtight container.
- NOTES : Originating in Prato, a city near Florence famous for its early baking and trading establishments, these hard, crunchy biscuits are usually eaten after dinner dipped into small glasses of Vin Santo, a strong honey-coloured wine a little like sherry, but made from dry rather than fresh grapes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 22 | 12% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 202mg | 8% |
| Potassium 83mg | 2% |
| Total Carbs 36.97g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 36.57g | 24% |
| Protein 3.14g | 5% |
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