Name: Almond crisps
Cook time: 10 min
Total time: 10 min
Ingredients: 125 gram butter, chopped; 1/4 cup (55g) caster sugar; 1 cup (150g) self-raising flour; 1/4 cup (30g) almond meal; 2 tablespoon flaked almonds

Almond crisps

The thinner you make these delectable almond crisps, the crisper they'll be. If you like the centre to stay a little chewy, then just flatten them a little less.

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Makes 15 Item

Cook

10M

Ingredients

125 gram butter, chopped

1/4 cup (55g) caster sugar

1 cup (150g) self-raising flour

1/4 cup (30g) almond meal

2 tablespoon flaked almonds

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease oven trays.

2.Beat butter and sugar in small bowl with electric mixer until smooth. Stir in flour and almond meal.

3.Roll level tablespoons of mixture into balls; place onto trays about 5cm apart. Flatten slightly with a floured fork to 1cm thick; sprinkle with flaked almonds.

4.Bake about 10 minutes or until browned. Stand crisps on trays 5 minutes; transfer to wire racks to cool.

Crisps can be made up to 2 weeks ahead; store in an airtight container.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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