The best result is when you baked them right on the baking tray pre-brushed with soft butter. But when I tried this, the biscuits stuck on the tray and broke when I tried to pry them off the baking tray. So I tried parchment paper instead. With parchment paper, the middle part tends to be a bit uncooked, chewy but sticks to the paper. The brown edges aren’t as thick as when you bake them on baking tray either. But it yields better result for me.
Baking these biscuits requires a lot of love and patience. You can only bake one tray at a time and for the first few trays, you have to sit by the oven and see if the heat is distributed evenly, whether your biscuits are baked too close to the oven walls (and burnt) and if you need to rotate them. They are very delicate and fragile, but they work well in tandem with coffee. Try not to finish them all at once.
ALMOND LACE BISCUITS
(From Bake by Nick Malgieri)
makes about 30
55g butter, very soft
1 tsp vanilla extract
1/2 tsp salt
1 medium egg
3 tbsp all purpose flour
45gr ground blanched almonds
- Preheat oven to 180 C.
- In a small-medium bowl, whisk together the butter, sugar, vanilla and salt. Add in the egg and mix well.
- Add in the flour and ground almonds, whisk until it becomes a consistent batter.
- Drop 1 tsp of batter into the parchment paper (or baking tray brushed with soft, not melted, butter). Make sure there is at least 7 cm space between each mound.
- Bake one tray at a time, 5-7 minutes until they are deep golden colour. With parchment paper, I baked them 5 mins 30 sec.
- Let the biscuits cool about 20 seconds before you gently nudge the biscuits from underneath the paper and peel slowly. If you’re baking on the tray, try using a wide-thin blade and work it back-forth to pry the biscuits loose.
Have a good weekend everyone. I’ll leave you with this new Mika song.