Asian Style Snap -- Orange Almond Biscuit
Like the traditional brandy snap, these biscuits can easily be shaped into a basket by moulding over an upturned glass. They taste great alone, or with a sweet filling such as Ginger Ice Cream.
500 grams granulated sugar
250 grams ground almonds
125 grams pastry flour
1 stick (125 grams, 1/4 pound) butter, melted
1 cup orange juice, or as needed
Preheat the oven to 350 degrees F (170 degrees C.).
Combine the granulated sugar, ground almonds, and pastry flour. Stir in the melted butter and orange juice. If the batter is too dry, add 2 to 3 more tablespoons of orange juice.
Use nonstick baking sheets or line baking sheets with baking paper. Drop teaspoonfuls of the batter onto the sheet, spread well apart (they will expand during baking). Bake for 5 minutes or until brown.
Let cool slightly and bend to shape if desired or leave flat. Reprinted with permission from the "Asian Fusion" class given at the Southern Alberta Institute of Technology by chef Veronica Brown.