Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 75 grams | Icing sugar; (3oz) |
| 75 grams | Flaked almonds; (3oz) |
| 2 mediums | Size egg whites |
| 1 teaspoon | Plain flour |
Preheat the oven to 190 C, 375 F, Gas Mark 5. Lightly grease and flour a baking tray.
Mix all the ingredients together.
Place dessert spoonfuls of the mixture onto the tray 2cm (1 inch) apart.
Spread the mixture into a round 3cm (1. 5 inches) in diameter.
Bake the tuilles for 3-4 minutes in the preheated oven until golden. Lift them from the tray one at a time using a palette knife and place them onto a rolling pin rough side upper most. If the biscuits harden before they have been shaped simply return them to the oven for a further 30 seconds to soften.
When cool store them in an airtight container, they will keep for 4-5 days.
Converted by MC_Buster.
NOTES : A light crisp biscuit to eat after dinner with dessert wine or mid morning with coffee.
Converted by MM_Buster v2.0l.