Baking

Powdery Almond and Vanilla Crackles

cook 30 mins
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Ingredients
  • 100 g (3 1/2 oz) plain flour
  • 100 g (3 1/2 oz) ground almonds
  • 1 teaspoon bicarbonate of soda
  • 200 g (7 oz) caster sugar
  • 75 g (3 oz) unsalted butter, melted and cooled
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla bean paste or extract
  • 50 g (2 oz) icing sugar
Directions
  • Line 2 large baking sheets with nonstick baking paper. Place all of the ingredients except the icing sugar in a bowl and mix until smooth. Cover and chill for 10–15 minutes until firm.
  • Sift the icing sugar into a separate bowl. Roll the dough into 24–26 walnut-sized balls, then roll them in the icing sugar to coat and place on the prepared baking sheets.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until cracked and lightly golden. Leave to cool on the sheets for 1 minute, then transfer to wire racks to cool completely.
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