Name: Almond biscuits
Cook time: 10 min
Total time: 10 min
Yield: 45 servings
Cuisine: Bake
Ingredients: 800.00 ml flour cake; 0.00 salt pinch; 250.00 g butter; 150.00 ml white sugar; 50.00 g almonds ground; 2.00 eggs extra-large, yolks only; 0.00 milk; 250.00 g butter; 250.00 ml sugar; 250.00 ml milk; 30.00 ml nescafé strong black coffee

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Ingredients (11)

800.00 ml	flour — cake
0.00	salt — pinch
250.00 g	butter
150.00 ml	white sugar
50.00 g	almonds — ground
2.00	eggs — extra-large, yolks only
0.00	milk

Butter filling

250.00 g	butter
250.00 ml	sugar
250.00 ml	milk
30.00 ml	nescafé strong black coffee

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Method:

Preheat the oven to 180 ºC.
Grease a few baking sheets with butter or margarine or spray with non-stick spray.
Sift the cake flour and salt together and rub in the butter until the mixture resembles fine breadcrumbs.
Add sugar and almonds and mix.
Beat the egg yolks and add to the flour mixture.
Blend with a little milk to form a stiff dough.
Cover the dough with plastic wrap and leave in the fridge for about 30 minutes. Remove from the fridge, leave until it returns to room temperature and roll out on a lightly floured surface.
Cut out shapes with a cookie cutter and place on the prepared baking sheets.
Bake for about 7-10 minutes or until the biscuits begin to change colour.
Cool completely.
Place all the ingredients for the filling in a medium-sized saucepan and heat over low heat until the sugar has dissolved.
Bring to the boil and, stirring continuously, simmer until the filling has thickened.
Sandwich the biscuits together with the butter filling.