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Ingredientes
- 375 gm softened butter
- 375 gm caster sugar
- 5 x beaten Large eggs
- 25 gm plain flour
- 375 gm finely grnd almonds dusting of icing sugar
Direcciones
- Cream the butter and sugar in a bowl.
- Slowly add in the beaten Large eggs.
- Sift the flour and the almonds together and add in to the mix.
- Blend to a smooth paste.
- Leave to set in the refrigerator.
- Take the very cool baking tray.
- Spread the paste proportionately across the template and lift it up to leave a round of paste.
- Continue till the tray is full.
- Bake in the oven preheated to 140/C/285/F/gas mark 2 for about 12 min or possibly till the colour is proportionately golden brown.
- Using a spatula remove the biscuits carefully off the tray and mould them quickly round a rolling pin or possibly whatever utensil you want to use to shape them.
- Leave to cold.
- Before serving dust with icing sugar.
- These can be made to any size. The easiest way to get an even thin round surface is to cut a template from a plastic container to whatever diameter you want. Ours are approxinately 75 to 100mm. You also get a better result if the paste is made a day in advance and if the baking tray has been placed in the freezer for a short time before baking.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 783 | |
| Calories from Fat 724 | 92% |
| Total Fat 82.22g | 103% |
| Saturated Fat 50.08g | 200% |
| Trans Fat 0.0g | |
| Cholesterol 462mg | 154% |
| Sodium 626mg | 26% |
| Potassium 112mg | 3% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.55g | 0% |
| Protein 9.19g | 15% |
