Anzapt Biscuits
ANZAPT Biscuits
Saturday, 08 May 2004
1 cup whole macadamia nuts
2 cups plain flour
1 cup caster sugar
1/2 teaspoon baking powder
Pinch of salt
3 large eggs
2 large egg yolks
1 teaspoon vanilla extract
Preheat the oven to 180 C. Spread the macadamia nuts on a large baking sheet in a single layer. Toast until fragrant, about 8 minutes. Set aside to cool. Do not turn off the oven. Grease and flour another large baking sheet.
Use a whisk to combine the flour, sugar, baking powder and salt in a large bowl.Beat 2 of the eggs, the egg yolks and vanilla in a small bowl with a fork. Pour over the dry ingredients and use the fork to combine them. When the liquid ingredients have been incorporated, knead the dough with your hands until smooth.
Coarsely chop the cooled almonds and knead them into the dough. Turn the dough out onto a lightly floured surface and divide it in half. With your hands, shape each into a flat log about 30 cm long and 8 cm across. Place the logs on the baking sheet, about 10 cm apart.
Beat the remaining 1 egg with a fork. Lightly brush the beaten egg over the 2 logs. Bake until the logs are firm to the touch and lightly browned on top, about 35 minutes. Remove from the oven and reduce heat to 150 degrees. Wearing oven mitts, cut the logs on the diagonal into 1-inch-wide slices.Lay the slices on the baking sheet and return them to the oven. Bake until crisp, about 10 minutes. Remove from the oven and cool on wire racks.
When cooled proceed to scoff as many as you can preferably dunked in obscenely strong expresso. If you eat the lot no seat will be uncomfortable again.
Ben Chong Vic