Prep: 30 mins | Cooking time: 45 mins | Serves: 24
2 cups plain flour
1 Tsp. baking powder
1 cup EQUAL SPOONFUL
1 Tsp. vanilla essence
1 Tsp. grated lemon rind
100g blanched almonds
1. Preheat oven to 180°C. Line two baking trays with baking paper.
2. Sift the flour and baking powder into a bowl, stir in the EQUAL SPOONFUL and make a well in the centre. Whisk together the eggs, vanilla essence and lemon rind and pour into the well, mix to combine. Stir in the almonds.
3. Knead the dough on a lightly floured surface for three minutes. Shape into a log 10cm x 30cm. Flatten slightly.
4. Bake for 35-40 minutes. Allow log to cool slightly then cut into 1/2 cm thick slices, place them onto the baking trays and bake for 10 minutes or until crisp and dry.