Small, rich biscuits , Galettes Nantaises (ga-leht nahn-tehz) make welcome presents if wrapped attractively or they may be served as a snack with tea or coffee.
3 oz. plus
1 teaspoon butter
5 oz. flour
½ teaspoon salt
2 oz. sugar
3 oz. ground almonds
2 egg yolks beaten with
1 teaspoon water
Preheat the oven to moderate 350GF (Gas Mark 4, 180°C). Grease a baking sheet with the teaspoon of butter. Set aside.
Sift the flour and salt into a medium-sized mixing bowl. Add the remaining butter and cut it into small pieces with a table knife. With your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar, 2 ounces of the almonds and half of the egg yolk mixture. Mix and knead the dough with your hands until it is stiff and smooth.
On a lightly floured surface, roll out the dough to a circle about
½ inch thick. Using a
2-inch fluted pastry cutter, cut out circles of the dough. Place the circles on the baking sheet. Carefully gather up the trimmings. Roll them out and cut them in the same way. Using a knife mark each circle into -g-inch squares and brush them with the remaining egg mixture. Sprinkle
½ teaspoon of the remaining ground almonds over the surface of each circle.
Place the sheet in the oven and bake for 12 minutes or until the undersides of the biscuits are golden brown. Remove the biscuits from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving.