Almond biscuit
8 servings
60 minutes
Almond biscuit is a refined treat of Jewish cuisine, featuring a rich nutty aroma and delicate texture. The recipe is based on ground almonds and matzo flour, making it particularly airy. Historically, this dessert is associated with holidays as it does not contain traditional wheat flour. Orange juice and brandy add a subtle fruity note to the bake, while vanilla and brown sugar create a warm and rich flavor. The glaze made from brandy and powdered sugar adds sweetness and a light caramel hue. Almond biscuit pairs perfectly with tea or coffee and can be an excellent finish to a festive dinner.
1
Place ground almonds and matzo flour in a bowl, mix, and add salt. Separate the eggs into whites and yolks.
- Ground almonds: 350 g
- Matzo meal: 50 g
- Salt: to taste
- Chicken egg: 3 pieces
2
In another bowl, mix two tablespoons of vegetable oil, brown sugar, egg yolks, almond and vanilla essences, orange juice, and 75 ml of brandy. Add the almond flour mixture and knead into a thick dough. Whip the egg whites until stiff and gradually fold into the dough.
- Vegetable oil: 3 tablespoons
- Brown sugar: 300 g
- Chicken egg: 3 pieces
- Almond essence: 1 teaspoon
- Vanilla essence: 1 teaspoon
- Orange juice: 150 ml
- Brandy: 150 ml
3
Grease a baking pan (about 30×40 cm) with vegetable oil, pour the dough into it, and place it in an oven preheated to 180 degrees for twenty-five to thirty minutes.
- Vegetable oil: 3 tablespoons
4
Mix the remaining 75 ml of brandy and powdered sugar.
- Brandy: 150 ml
- Powdered sugar: 200 g
5
Remove the biscuit, poke it in different places with a wooden stick. Pour the glaze evenly over the surface and return the biscuit to the oven for ten minutes. Or a little longer — until a crust forms.
6
Chill, slice — and enjoy.