¾ level teaspoon baking powder
pinch of salt
25g ground almonds (optional)
50g almonds, skins on roughly chopped or halved if there is time
75g golden caster sugar
1 large egg, lightly beaten
a few drops almond extract
Optional: chopped/flaked almonds, pistachios, cherries, cranberries.
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
Mix dry ingredients first, then add egg and almond extract. Use a knife, then hands to form a loose dough.
Divide dough into two pieces, using wetted or floured hands if too sticky. Form each piece into a roll.
Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown.
Remove from the baking sheet to cool on a wire rack.
When cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
Lower heat to 150 degrees.
Bake for an additional 6 - 10 minutes on each side, or just 10 minutes, then turn slices and then turn oven off and leave. Slices should be lightly toasted.
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
Mix dry ingredients first, then add egg and almond extract. Use a knife, then hands to form a loose dough.
Divide dough into two pieces, using wetted or floured hands if too sticky. Form each piece into a roll.
Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown.
Remove from the baking sheet to cool on a wire rack.
When cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
Lower heat to 150 degrees.
Bake for an additional 6 - 10 minutes on each side, or just 10 minutes, then turn slices and then turn oven off and leave. Slices should be lightly toasted.
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