Melt-in-the-mouth biscuits from France, Sacristans (sah-kree-stahn) are simple to make and are a useful way of using up any leftover, or the trimmings from, puff pastry. Serve with fruit or ice-cream.

4 oz. Puff Pastry dough

2 oz. chopped almonds

1 tablespoon icing sugar

Using a pastry brush, moisten a baking sheet with a little water. Set aside.

Preheat the oven to hot 425 °F (Gas Mark 7, 220 CC).

On a lightly floured surface, roll out the pastry dough into a rectangle, approxi-mately 6- by 8-inches. Sprinkle the chopped almonds over the dough and cover the almonds with the icing sugar.

With the rolling pin, gently press the almonds and sugar into the dough. Using

Luscious Viennese Sachertorte is traditionally served with freshly whipped cream – and is definitely not for the diet- conscious! a knife, cut the dough into f-inch strips. Hold each strip by the ends with the thumb and first finger and make two twists, to almost enclose the topping.

Arrange the twists on the baking sheet and place the sheet in the centre of the oven. Bake for 10 to 15 minutes or until the twists are golden brown.

Remove the baking sheet from the oven and transfer the biscuits to a wire rack to cool completely before serving.

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