When you look at these you’ll probably think ‘I can’t be bothered’, but they are unbelievably easy to make and are the most elegant biscuits to serve with fruit fools and ice creams.
Makes about 16
|1 large egg white|
|50g golden caster sugar|
|25g plain flour|
|a few drops each of vanilla and almond extracts|
|25g block butter, melted|
|40g flaked almonds|
|Pre-heat the oven to 220°C, gas mark 7|
|Oven temperatures and Conversions|
|Click here for information|
|Two baking sheets, with non-stick liners|
This recipe is from Delia's Cakes
Place the egg white in a very clean bowl and whisk until stiff but not dry.
Now beat in the sugar bit by bit and continue beating until the mixture forms soft peaks. When that happens, carefully fold in the rest of the ingredients except the almonds.
Next drop 4 rounded teaspoons of the mixture evenly spaced out on one of the lined trays, then using a small palette knife spread the mixture thinly and evenly into discs about 10cm across.
Don’t worry about a small hole here and there – it doesn’t matter at all.
Sprinkle with the flaked almonds, then bake the biscuits near the centre of the oven for 4–5 minutes or until they have turned a nice golden colour with a fine brown fringe.
While that’s happening prepare the second tray so that you can exchange them.
The cooked tuiles need to be quickly and carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp.
Then remove them to a wire rack and cook the rest, continuing as above until all the mixture has been used up.
As soon as the biscuits are cool, store straight away in an airtight tin to keep them crisp.
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I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas.
Light, almondy and chewy, most people love macaroons with their edible rice paper bases. You may like to know that, for a change, the recipe works very well with ground walnuts too (we call them Walleroons!).
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