Almond tile biscuits for Lunchbox

Instructions

1. Place the almonds and 2 tbsp sugar in a food processor, fitted with the metal blade. Pulse until finely ground. They should not be pastry.
2. With an electric mixer, beat the butter until creamy. Add the remaining sugar and beat for 1 minute. Add the egg whites until the mixture is well blended. Then beat in the almond essence. Sift the flour over the butter mixture and fold in the ground almond mixture. Add the cacao.
3. Drop 1 tbsp of mixture over a baking sheet, slightly bettered. With the back of the spoon spread to get a ring of 7,5 cm. Do not worry if holes appear. They will fill in. Sprinkle each round with a few flaked almonds. Repeat as to have 6 biscuits on the paper.
4. Bake the biscuits for 10 min. until the edges are golden. Remove the baking sheet to a wire rack and working quickly use a thin metal spatula to loosen the edges of one biscuit. Lift the biscuit and place over a rolling pin. Then press down the sides of the biscuits to curve it.
5. Transfer the biscuits to a wire rack as they cool and crisp. If the biscuits become too crisp to shape, return the baking sheet to the oven for 30 seconds to soften them then continue as above.
6. Store the biscuits in a single layer in air-tight containers.

• Servings : 9
• Ready in : 15 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits
• Ingredient : Almond essence, Almond flakes, Almonds, Butter, Cacao, Egg white, Flour, Sugar