I was inspired to make these after seeing Silvia Colloca make them on her new SBS show. However the sugar seemed like an awful lot, so I reduced the quantity, and you could probably go even a little less if you didn’t want them too sweet. Some brandy thrown in would work well too!
2 whole eggs
3 egg yolks
300 g caster sugar
1 tsp vanilla bean paste
450 g self-raising flour, sifted
1 tbsp melted butter
pinch of salt flakes
finely grated zest of 2 lemons
200 g blanched almonds
- Preheat your oven to 170°C fan-forced and line a large baking tray with baking paper.
- Place the eggs, egg yolks, sugar and vanilla in a mixing bowl and beat until pale and creamy. Add the butter, lemon zest and salt and combine.
- Fold in the flour, then gently fold in the nuts
- Divide the dough into two and using floured hands form two logs the length of your baking tray. Place the logs on the prepared tray, spaced well apart to allow for spreading, and bake for 30 minutes or until well risen and pale golden.
- Remove from the oven and cool at room temperature for 3–5 minutes, and using a serrated knife, cut them on an angle into 1–1.5 cm thick slices.
- Arrange the slices on the lined tray and return to the oven for 5 minutes. Turn them over and toast for a further 5 minutes or until crisp and golden. Cool at room temperature, then eat! Store in an airtight container.