These little almond biscuits are as light as a feather and are the perfect accompaniment to a simple fruit dessert such as poached pears or plums, raspberry or blackcurrant coulis and icecream or a compote of summer fruits. They look fabulous and are really fun to make and very quick too.
70g Pure sunflower dairy free margarine
50g golden castor sugar
45g plain flour
45g flaked almonds
Method
Preheat the oven to 180C/160C fan/Gas Mark 4.
Place the margarine and sugar in a bowl and blend together with a hand-whisk or a wooden spoon until light and creamy.
Using a knife or spatula, fold in the sifted flour and flaked almonds until well blended.
With a teaspoon, place small blobs of the mixture, spacing them well apart, on two greased baking trays. I usually put 9 blobs on each tray.
Then carefully flatten the mixture with a fork to make a rough circle shape.
Bake in the oven for about 9 -10 minutes until the biscuits have turned a pale golden colour in the middle and brown at the edges.
As soon as they come out of the oven, take a palette knife and carefully run it underneath the biscuit and lift onto a rolling pin. Gently press the biscuit into a curved shape taking care as the biscuits are very brittle!
Stored in an airtight tin, they will keep crisp and fresh for a few days (if they last that long!)
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