CHEF-EXPLORER -ALGERIA

This week its over to North Africa for a Taste of:

Algerian Almond Biscuits

These biscuits from Algeria are Gluten free and will keep for over a month stored in a well sealed container.

Makes 20-25

INGREDIENTS

1. FOR BISCUITS:

500g whole Almonds (or use almond meal)

225g caster sugar

2 beaten eggs

2. FOR SYRUP:

500ml water

200g caster sugar

1-2 tablespoon orange flower water

3. TO FINISH:

Icing sugar to dust

METHOD

· Preheat oven to 170 c

· Place the almonds and sugar in a food processor to grind them fine. Or you could use almond meal.

· Add the beaten eggs and knead into a paste like dough

· Cut the dough into four equal pieces, then roll out using your hands on a floured surface into a 3cm wide cylinder . Flatten the cylinder until approx 2cm thick.

· Cut diagonally into biscuits of about 4cm wide and place on your baking tray. Do the same with the rest

· Bake for about 15 minutes until lightly browned. Cool on a cake rack

· Whilst they are baking make the syrup by simmering gently for 15 minutes, then cool

· Meanwhile put icing sugar in a bowl

· To finish dip the biscuits into the syrup, then toss in the icing sugar, and place back on the rack to dry



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