‘Dolcetti bulgari’/Crusty almond biscuits

Difficulty:  Time:

INGREDIENTS (x 8 persons):

• - 4 tablespoons caster sugar
• - 200 peeled almonds
• - 100 unpeeled almonds
• - 250 g not-raising plain flour (‘00’)
• - 200 g margarine
• - Powdered sugar to decorate

WHAT TO DO:

• 1. Pre-heat the oven at 160° C.
• 2. Grind the almonds up to a chunky mix.
• 3. On a wide part of your kitchen counter place the flour and put it in some sort of a  ‘volcano’ shape. Add on top the almonds and the sugar, then in the centre of the volcano the margarine.
• 4. Little by little, use your fingers to mix everything starting from the outside slowly to the inside of the volcano, and try to get to a final compact mass (it will look quite hard to handle, but do not get desperate nor give up…you will eventually get to a single mass).
• 5. Make little half-moon biscuits out of this ‘hard’ mass. Place them on a tray and gently bake them in the oven until slightly golden.
• 6. When ready, take the biscuits out from the oven and cool them.
• 7. Put them on a serving plate only when they are not hot any longer. Sprinkle a generous amount of powdered sugar on top, and, of course, enjoy it with a glass of sweet dessert wine.

TIPS & TRICKS:

• - The preparation of the biscuits’ mass requires a lot of patience. Initially, it might be all quite disappointing as it looks like if the ingredients will never blend together into something consistent. Do not give up! Put some strength into it, you will eventually get to it.
• - Taste the almonds before grinding them as they could be more bitter than usual. In this case increase the amount of sugar.