Thin, almond crisp biscuits are a perfect complement to hot drinks and a classic in European cafés. You have surely tried them sometime, they are very easy to make. Are you ready to prepare them at home?
In this recipe you will learn how to prepare almond crisp biscuits. However, if you prefer, instead of almonds you can also use pistachios, blueberries, or combine them all as you like.
How to make almond crisp biscuits:
Preheat the oven to 350ºF and leaving the oven tray outside, ready with baking paper.
In a large bowl, whisk the eggs together with the extra virgin olive oil from Spain, sugar, salt and a tablespoon of anisette for five minutes until a thick mixture is formed. Preferably, use a whisker instead of a fork.
Sift the flour and the baking powder over a bowl. Add the almonds and mix everything well. The dough should be sticky.
Place the dough on the tray. Make a more or less homogeneous rectangular shape. Imagine it as if it were a loaf of bread that you would later cut into slices.
Bake for 20 minutes at 350ºF until the dough is slightly browned and a little hardened.
Take the tray out of the oven and, with the help of the baking paper, move the dough to a rack and let it cool off. Lower the temperature of the oven down to 320ºF, for in a while you will have to use it again.
When the dough has cooled down a bit, cut it as if it were a loaf of bread in slices of approximately 1.5cm. They should be thin so that they are crunchy, but thick enough so that they don't break.
Place the slices distributed all over the baking tray, this time without baking paper. Bake for about 10 minutes at 320ºF and after that, turn the slices over and continue baking until both sides are golden brown.
Move the slices from the tray to a rack and let them cool off.
Biscuits are ready! Once they cool down, they'll be crunchy and ready to go with your dessert or hot beverage. Try dipping them in your coffee or in a sweet wine. We hope you liked this recipe for almond crisp cookies.