This is another recipe courtesy of my dear mama. In her recipe book these are called Evys mandelmusslor, Evy being a lady who clearly could bake, but I don’t know who she is/was. And mandelmusslor is the name for these biscuits. If biscuit is the right word… They’re not flat like normal biscuits, but dry and crisp and thin like biscuits. I have been thinking about how to translate the name, and that is just impossible as it literally means almond mussels… I settled for almond biscuit with cream and jam, but if you have a better suggestion, please – let’s hear it!
They are very light and crisp, and very easy to make. We always cover a mould with a thin layer of the pastry to make them as crisp as possible and they are best served with lightly whipped cream and a preserve of your choice.
You can half the recipe if you want, I did.
Almond biscuits, about 100
500 g cold butter
250 g icing sugar
50 almonds, ground (you don’t have to peel them)
600 g plain flour
10 bitter almonds, ground
Mix all the ingredients in a bowl. Then coat the moulds thinly with pastry using your thumbs. Fill a baking tray and bake in 200C until they are golden. Put the moulds upside down on a work surface and leave them for a minute, then lift them up (with a oven glove or kitchen towel as the moulds are hot) and ‘slap’ them against the surface for the cakes to come out of the moulds. Leave them to cool upside down to maintain their shape. You can stack them according to shape in the tin later to save space, but they have to be completely cool.
Serve with lightly whipped cream and jam, and a napkinn because they can break easily. A spoon and small plate will do too.
A housewife tip: Only wash the moulds in hot water and leave them to dry on a kitchen towel and the cakes will come off even easier next time.