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”!
This recipe for Almond Crisps was super simple. No eggs.
- 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)
- Beat butter and sugar in a small bowl with electric mixer until smooth.
- Stir in flour and ground almonds.
- Roll level tablespoons of mixture into balls, place about 5cm apart on baking-paper lined oven trays.
- Flatten slightly with a floured fork to 1cm thick, sprinkle with flaked almonds (optional).
- Bake at 190°C for about 10 minutes or until golden.
- Stand 5 minutes before lifting onto wire racks to cool.
This is the recipe with quantities doubled from original recipe. When I made it I used the quantities listed here.
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.