Saturday, 29 June 2013
Caramel Almond Thins
However, this recipe, from Rose Prince, caught my eye. Commercial almond thins are one of my favourite biscuits to add to a creamy dessert (such as a mousse or pannacotta) to make it both fancier and less rich, but making the biscuits myself would be so much more impressive!
In addition, the recipe was so simple to make - it took only moments to make the dough, which then needed to be frozen for a couple of hours. This gave me time to clear away the mixing bowls and other apparatus and make the space needed for two baking trays and cooling racks (as well as doing some other household chores!).
The biscuits were delicious, but I soon realised that they weren't the same as the shop-bought version. They were thicker and still chewy in the middle - not crisp all the way through as I wanted them to be - and took quite a bit longer to cook. Although I thought I was following the recipe instructions carefully, I think I still sliced the dough too thickly. I only made about 35 biscuits from the dough instead of the expected 60. Initially I thought it was a mistake with the recipe, or that my block of dough was too big, as I was slicing the dough as thin as I could. It will be interesting to see if I can make the slices thinner next time; this is definitely a recipe to make again, especially when I want to show off to guests!
One thing I learned, which was not mentioned in the recipe, is that the dough needs to cool quite a bit before it is finally shaped and frozen - my block of dough gradually spread outwards every time I stopped shaping it. I had to freeze it for 15 minutes and then give it a final pat into submission, before it would hold it's shape.