Eggs, 1 x Large
Raw Cane Caster Sugar, 130 g
Plain Flour, 210 g
Baking Powder, 1 tsp
Flavourings (whatever you fancy, here are some suggestions:
Amaretto, 1 tbsp, Almonds, toasted, 100 g, Vanilla Essence 1 tsp, Lemon Essence 1/2 tsp)
Roast the almonds at gas mark 4 for 15 minutes.
Meanwhile, cream eggs and sugar together. Sift flour and baking powder into a mixing bowl.
Add Amaretto Vanilla and Lemon Essence to egg mixture.
Roughly chop toasted almonds.
Make a well in the flour and turn in egg mixture until it makes a paste.
Then knead in almonds.
Prepare oiled greaseproof sheet on a baking tray.
Tip mixture on to greaseproof and form a log shape.
Put into oven pre-heated to gas mark 4. Set timer for 35 minutes.
Remove from oven and cool on a wire rack for 15 minutes.
Slice into 2cm thick slices.
Place on wire rack and put on to a baking sheet.
Bake at gas mark 3 for 10 minutes.
Turn over and bake for a further 10 minutes.
Remove from oven and allow to cool.
Store in an airtight container.
Enjoy with a freshly made coffee al-fresco on a Saturday morning with family and friends.