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Brandy snaps with brandy cream

Recipe from: 5/7/1998 12:00:00 AM
Ingredients 10
Servings 25


  • 50
    chopped almonds
  • 95
    icing sugar
  • 70
    cake flour
  • 1
    grated rind of orange
  • 125
    orange juice
  • 40
    butter, melted
  • 5
    castor sugar
  • BRANDY CREAM (optional)
  • 200
    double cream
  • 5


7-10 min per tray
Combine the almonds, icing sugar and flour. Add the orange rind and juice and stir in the butter and castor sugar. Cover with plastic wrap and place in the freezer for about 2 hours until firm. Preheat the oven to 200 ºC and spray two baking sheets with non-stick spray. (Keep the butter mixture in the freezer.) Spoon 5 teaspoonfuls onto each baking sheet, using the spoon to shape them into circles about 5 cm in diameter. Bake for 7-10 minutes until golden brown and the edges turn dark brown. Working rapidly, remove the circles from the baking sheet and wrap around the handles of wooden spoons. Set aside to cool. Repeat with the remaining mixture. If the circles become too hard to shape, return the baking tray to the oven to allow the mixture to soften again. Carefully remove the rolls from the wooden spoons once cool. Whip the cream until stiff and fold in the brandy. Spoon the cream into a piping bag and fill the rolls with cream just before serving to prevent them from becoming soggy. Store the unfilled rolls in airtight containers if made in advance. Makes about 25 rolls.

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