These biscuits get baked twice once as a log and the second time as individual biscuits. They can end up quite hard (depending on how long you bake the second time) so you need to be careful eating them so you do not break your teeth, but this makes them perfect for dunking.
2 Egg Yolks
1 Cup of Sugar
The Grated Rind of 1 Orange
2 2/3 Cup Plain Flour + 1/3 Cup Extra Flour
1 Tsp Baking Powder
1 Cup Raw Almonds
Pre heat your oven to 180 degrees and line 2 baking trays with baking paper.
In an electric mixer beat the eggs, sugar and grated rind until it is thick and pale. Sift in the flour and baking powder and mix till almost fully combined then add the almonds then mix till well combined.
Turn mix onto lightly floured surface and knead lightly as you shape into 2 logs.
Place one log on each tray and bake for 30 minutes or until golden.
Remove from the oven and allow to cool on the tray for 15 - 20 minutes.
Reduce the temperature of your oven to 140 degrees.
Using a very sharp serrated knife slice the logs into 5mm slices and place all but the end pieces (these should be cooked enough already and are ready to enjoy while the rest finish cooking) back on the tray are return to the oven to finish cooking.
Bake for another 20 - 25 minutes (or until dry and crisp) turning half way through cooking time.
When cooked cool on a wire rack.
|I like to use a mix of grated and zested rind.|
|The shaped logs ready for baking|
|The baked logs cooling waiting to be cut.|
|These are the just cut biscuits ready for their second baking.|
As you can see, from the darker patches, they are still a bit raw in the middle.
I find that if there are some smaller slices these cook quicker and need to be removed sooner.
I use a Victornox steak knife that is really sharp and you need to use a sawing motion trying not to press to hard and let the blade do the work.
Because these are really dry they keep really well in an air tight container.
Warn people before they bite into them you do not want broken teeth on your conscience.