This taste, this crunch and the colours bring me back to my childhood, tea time with my mum… dipping leopard biscuits in the milky hot beverage. This recipe is ultra simple, it only requires a bit of cooling so you can shape pretty biscuits with a firmer dough.
I use whole almonds with their skin but you can use slithered, flaked, crushed, skin or not.
If you pile them up and add a pretty ribbon, they make the cutest present for your neighbour or this mum who took your son to soccer on a rainy day…
Basically all you need to do is tip all the ingredients (see recipe below) in the bowl of a mixer and using a K or a whisk attachment you make a nice dough.
I couldn’t find my K attachment so I used the whisk and it worked very well :)
You can totally do this by hand (this time I had used crushed almonds).
Then you simply make a sort of log you place on a sheet of plastic wrap.
Make a rectangular shape and put in the fridge for at least 2 hours.
And now the recipe:
- 200g brown sugar
- 270g flour
- 100g whole almonds
- 170g butter
- 1 tsp milk
- Heat oven at 180°C.
- Tip all the ingredients, except almonds, in the bowl of a mixer or a simple bowl.
- Using a K or a whisk attachment, or a spoon, mix the dough well.
- Add almonds and hand mix to keep their pretty shape.
- Shape a log, place on plastic wrap and give the log a rectangular aspect.
- Refrigerate for 2h at least.
- Cut thin 3 to 5 mm slices with a good sharp knife.
- Line an oven tray with baking paper and place the biscuits on it. No need to space them too much, they do not "grow" when cooking.
- Cook for 12 mins.
- Let cool on a rack.