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).
Ingredients:
- 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
Instructions:
- Mix the flour with the sugar, vanilla-flavored sugar, almonds and salt.
- 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.
- Melt the butter and add to the mixture.
- 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.
- Place in the oven at 390 degrees F for 10 minutes.
- Remove, lift the snaps with a knife and place over a rolling pin (or bootle).
- The snaps are cooked as soon as the outside edge changes color so it is important to spread them out evenly.
