I really love the Australian Women’s Weekly recipes.  They are usually pretty easy and use pantry staples.  I have collected many of their recipe books over the years.

On the weekend our cupboard was bare so I decided to try the recipe for Almond Crisps from this book: “Quick-mix Biscuits & Slices”. First published in 1994, it’s an oldie but a goodie! My copy was published in 2004 “reprinted by popular demand”!

AWW Quick-mix Biscuits & Slices

 

This recipe for Almond Crisps was super simple.  No eggs.

Almond Crisps

Prep Time: 15 minutes

Cook Time: 10 minutes

25 minutes

Almond Crisps

Ingredients

  • 250g butter, chopped
  • 1/2 cup (110g) caster sugar
  • 2 cups (300g) self-raising flour
  • 1/2 cup (60g) ground almonds
  • 4 Tbsp flaked almonds (optional)

Instructions

  1. Beat butter and sugar in a small bowl with electric mixer until smooth.
  2. Stir in flour and ground almonds.
  3. Roll level tablespoons of mixture into balls, place about 5cm apart on baking-paper lined oven trays.
  4. Flatten slightly with a floured fork to 1cm thick, sprinkle with flaked almonds (optional).
  5. Bake at 190°C for about 10 minutes or until golden.
  6. Stand 5 minutes before lifting onto wire racks to cool.

Notes

This is the recipe with quantities doubled from original recipe. When I made it I used the quantities listed here.

http://trinamichellehouse.com/almond-crisps/

I actually doubled the recipe because I anticipated in advance that they might just be a hit in this house.  Yes, just as well I did!  They flew off the cooling rack before I even had the chance to transfer them to an airtight container. They always taste best straight from the oven but these biscuits don’t seem to lose this quality.

Now, 4 days later, they still taste very fresh and have retained their crispness.

The texture of these biscuits is very soft and crumbly inside, but with a beautiful shortbread-like crispness on the outside.  They are very moreish.

The recipe calls for flaked almonds on top just before baking but I didn’t have any in my pantry so I left them out.  It really didn’t matter.  These biscuits are just as good plain.  In fact, I won’t be especially buying the flaked almonds for when I bake these next time (there will be a next time!).  Plain is good. You could jazz them up by putting a glace cherry on top if you so desired.

These biscuits will keep for a week in an airtight container easily.

They were quick to make and would be a winner at any morning or afternoon tea gathering. I love them dipped in cold milk…but that’s just me!

Give these Amond Crisps a try at your house. I think your family and friends will love them.

Trina xx

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