Spanish Recipes Recipes from Spain Spnish Cuisine

Almond Snaps

Almond Snaps are delicious served at the end of a meal with coffee. The secret to perfect snaps is to spread the mixture very thinly so that as it cooks, it takes on a lacelike appearance. As soon as they come out of the oven, they should be lifted off the baking tray and placed around a bottle or rolling pin to shape them. (They should look like the large ornamental combs when served).


  • 10.5 oz flaked almonds
  • 9 oz sugar
  • 3 oz flour
  • 9 oz butter
  • 5 whole eggs
  • One small bag of vanilla-flavored sugar
  • A pinch of salt


  1. Mix the flour with the sugar, vanilla-flavored sugar, almonds and salt.
  2. Beat the whole eggs until fluffy and gradually fold into the flour mixture, lifting as you mix to keep in as much air as possible.
  3. Melt the butter and add to the mixture.
  4. Place small mounds of the mixture on a baking tray and flatten with a fork that must repeatedly be dipped in water to avoid sticking.
  5. Place in the oven at 390 degrees F for 10 minutes.
  6. Remove, lift the snaps with a knife and place over a rolling pin (or bootle).
  7. The snaps are cooked as soon as the outside edge changes color so it is important to spread them out evenly.

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