CookEat Recipe
Toasted Almond Roschetti
Ridged shortcrust biscuits with finely chopped toasted sweet almonds, cut into scalloped rounds.
Method
Steps
Step 1
Gather the ingredients: 210 g plain flour: 200 g for the dough and about 10 g for rolling; 100 g icing sugar; 100 g blanched sweet almonds; 85 g butter: 80 g for the dough and 5 g cold butter for the trays; 30 g rendered lard; 1 whole egg; 1 egg yolk.
Step 2
Dry the blanched almonds on a baking tray at 120°C for about 10 minutes, then raise the oven to 160°C and toast for about 8–12 minutes until hazelnut-brown, watching closely. Cool completely and chop finely into tiny pieces about half a rice grain in size; do not grind into almond paste.
Step 3
Mix the chopped almonds and icing sugar through the 200 g dough flour. Make a well and add the 80 g butter, rendered lard, whole egg and yolk. Cut together with a knife or scraper, then bring into a round compact dough with minimal hand working. Cover and refrigerate for 2–3 hours.
Step 4
Heat the oven to 175°C. Rub baking trays lightly with the 5 g cold butter. Dust the work surface lightly with the reserved flour. Roll first with a smooth rolling pin, then lightly with a ridged pin, finishing just under 1 cm thick, about 8–9 mm. If no ridged pin is available, mark fine parallel grooves with a fork without pressing through.
Step 5
Cut scalloped rounds about 5½ cm across, gathering the scraps gently once. This size gives about 30 biscuits, with a working range of 25–35 depending on thickness. For about 50 smaller biscuits, use a cutter around 4 cm across while keeping the same thickness. Place a little apart on the trays.
Step 6
Bake for about 15–22 minutes until lightly golden and cooked through, working in batches if needed. Smaller rounds may finish sooner. Cool on the trays for 5–10 minutes, then transfer carefully to a rack. Serve plain: the icing sugar is in the dough, not a finishing dust.
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