Almond and Ginger Thins

The recipe for these biscuits is very similar to almond tuiles, but they are cooked until they are golden brown, and have a real gingery snap to them.  I made a double batch for a recent birthday party, but they disappeared so quickly I never managed to try one!   If you don't like ginger, simply omit it from the recipe.  Not tested with gluten or dairy free, maybe next time.

Almond and Ginger Thins

Almond and Ginger Thins

1 large egg white

3oz oz/75g caster sugar

1oz/25g plain flour, sifted

½ tsp ground ginger

¼ tsp vanilla

1oz/25g melted butter

flaked almonds (about 1oz/25g)

Oven:  preheat to 190deg C, and put baking parchment on three baking sheets – it is best to bake these in single tray batches

In a medium sized bowl, beat together the egg white and caster sugar until it is frothy, using either a hand whisk or a fork.  Next, add the flour and vanilla, then the melted butter.  Stir the mixture until it is smooth.    Put teaspoons of the mix onto baking sheets, well spaced (about 6 per tray), and, using the back of the spoon, push the mixture into a thin circle about 3” in diameter.     Sprinkle with the flaked almonds.

Bake for approximately 8-10 minutes until golden brown.   Remove from the oven, and then, when they have cooled slightly, lift off the sheet and curve them over a rolling pin (or jam jars when there’s no more space on the rolling pin!).   If they are too firm to do this, pop them back into the oven for a few seconds to soften up again.  They should dry very crisp.  When they have hardened, you can cool them on a wire rack. 

Makes about 15-18.   Store in an airtight tin.