| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sainsbury10 | 5 | servings | |
INGREDIENTS
| 75 | g | Icing sugar; (3oz) |
| 75 | g | Flaked almonds; (3oz) |
| 2 | md | Size egg whites |
| 1 | ts | Plain flour |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5. Lightly grease and flour a baking tray. Mix all the ingredients together. Place dessert spoonfuls of the mixture onto the tray 2cm (1 inch) apart. Spread the mixture into a round 3cm (1. 5 inches) in diameter. Bake the tuilles for 3-4 minutes in the preheated oven until golden. Lift them from the tray one at a time using a palette knife and place them onto a rolling pin rough side upper most. If the biscuits harden before they have been shaped simply return them to the oven for a further 30 seconds to soften. When cool store them in an airtight container, they will keep for 4-5 days. Converted by MC_Buster. NOTES : A light crisp biscuit to eat after dinner with dessert wine or mid morning with coffee. Converted by MM_Buster v2.0l.
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