Amelie's Almondine Biscuits

In my book  The Curious Curate and the Opera Singer Amelie Rouen (the famous Amaline) spends a little time at the vicarage in Harelton with Aiden and assists the housekeeper Mrs. Comfrey in making her own recipe for Almondine Biscuits. Here is my version of this recipe. I hope you like it!

Amelie’s Almondine Biscuits

Preheat the oven to 180C

  

100 grams of ground almonds

120 grams of sugar (this can be all white or half white and half dark brown sugar if you prefer a toastier flavor)

300 grams of plain flour

200 grams of salted butter

2 medium eggs

¼ teaspoon of nutmeg

For the topping:

50 grams of thinly sliced or slivered almonds

2 tablespoons of dark brown sugar

 

Cream together the butter and sugars until smooth and set aside

Mix the ground almonds, flour and nutmeg in a separate bowl

Beat the eggs and add slowly to the butter and sugar mixture stirring constantly until smooth

Add the dry ingredients a little at a time until a firm dough is formed

Roll out the dough on a floured surface and using a crinkled edged cutter cut the biscuits into rounds.

If you like a thicker softer biscuit roll out the dough to approximately 8-10mm, for thinner crisper biscuit rollout the dough to approx. 5mm

Place on a greased and lightly floured baking sheet.

Add the toppings before baking: Take the slivered/sliced almonds and sprinkle on top, or form a star, a fan, or any other shape you prefer in the center of the biscuit, then sprinkle lightly with a pinch of brown sugar.

Place in the center of the oven and bake for approximately 8 minutes until a light golden brown. If you are making thinner biscuits, your cooking time will be less so watch them carefully.

Slide them from the baking sheet onto a metal rack and allow to cool.

These will be particularly good with a cold glass of champagne at the New Year or any other time for an after dinner dessert.

The Curious Curate and the Opera Singer