If you’re in search of a simple biscuit that won’t overpower the flavours of whatever you’re serving it with, look no further than Sharon Glass‘s great almond galette recipe from her cookbook Sweet Endings. I made them as part of the dessert for my friend’s birthday dinner, and they were a hit (even with he of the plain tastebuds, my Ninja). We even had some the next morning with our tea. Scrumptious!
125 g unsalted butter
1/2 C castor sugar
3 T cold water
1 C flour
50 g fine semolina
pinch of salt
1 egg yolk
100 g flaked almonds
1. Grease or line a large baking tray.
2. Beat softened butter with the castor sugar and water.
3. Whisk in the flour, semolina and salt.
4. Roll into a ball and refrigerate for about 20 minutes.
5. Preheat the oven to 180 °C.
6. Roll dough into 12 thin rounds.
7. Brush with the egg yolk.
8. Scatter with the flaked almonds and bake for 15 minutes or until golden, watching the oven to prevent burning.
- I wanted fewer and smaller biscuits, so I divided the dough into more than 12 bits.
- I didn’t have unsalted butter, so I just skipped the salt used later in the recipe.
- The dough can be a bit sticky, so you may need a dusting of flour on your rolling pin.
- These would be just as good without the almonds, for those who suffer from nut allergies.