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Nutrition: per snap

  • kcal226
  • fat16g
  • saturates5g
  • carbs17g
  • sugars13g
  • fibre0g
  • protein4g
  • salt0.3g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Melt the butter, sugar and a good pinch of sea salt in a large pan until combined and bubbling – don’t let this get too dark. Add the flour and almonds, and stir until coated in the buttery liquid.

  • step 2

    Working quickly, spoon 6 mounds of the almond mixture onto the baking tray, spaced a little apart. Gently press down with the back of a spoon to flatten, then sprinkle with a little extra salt. Bake for 10 mins, then allow to cool before serving with strawberry panna cotta - see 'goes well with', right.

Recipe from Good Food magazine, July 2014

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Comments, questions and tips (9)

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Overall rating

A star rating of 3.4 out of 5.10 ratings
kathryndonna avatar

kathryndonna

I too ended up with big blobs that didn't hold together so I was serving large crumbs! Also the sugar crystalised in the oven making the end result rather grainy and unpleasant

cathis

A star rating of 3 out of 5.

Tasted nice but completely fell apart! Almond crumb was served with my panna cotta!

Jinja

Could I make theses with gluten free flour?

Isabellamcmurray

A star rating of 4 out of 5.

Why didn't I read the comments first! They all merged into one big blob. That said when cooked snapped them into pieces and although a little sweet were very tasty and good texture. I will make again.

cherub-rock25

question

Could the flour be replaced for cornflour or another gluten free equivalent? I would love to make these for work but have a colleague who is has coeliac disease.

goodfoodteam avatar
goodfoodteam

Hi there, we would suggest using gluten-free recipes to ensure good results. Take a look at these gluten-free biscuit recipes. We hope you find something equally tempting.

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