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Toasty almond rum thins
- Edd Kimber
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Makes 20-22
Easy
Prep: 20 mins
Cook: 25 mins
plus chilling
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These simple almond cookies are inspired by Belgian almond thins and Danish brown cookies – similar recipes with a wonderfully light, crisp texture
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Try Edd Kimber's toasty almond rum thins, then discover porridge oat cookies, banana oat cookies, digestive biscuits, snickerdoodles and more biscuit recipes.
In my version the almond thins are transformed into sandwich cookies with a simple rum ganache for a hint of festive cheer.
Toasty almond rum thins recipe
Ingredients
Nutrition
-
60g unsalted butter
diced, plus extra for the tin
-
100g demerara sugar
-
50ml maple syrup
-
175g plain flour
-
⅛ tsp bicarbonate of soda
-
¼ tsp ground cinnamon
-
¼ tsp ground ginger
-
pinch of ground nutmeg
-
50g flaked almonds
-
icing sugar
for dusting
RUM GANACHE
-
60ml double cream
-
40ml spiced or dark rum
-
150g milk chocolate (about 40% cocoa solids)
melted
Nutrition: per serving (22)
- kcal143
- fat7g
- saturates4g
- carbs16g
- sugars10g
- fibre1g
- protein2g
- salt0.1g
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Method
-
step 1
Lightly butter a 900g loaf tin and line with two strips of baking paper, crossed at the middle, so that the base and all sides are lined. Warm the butter, sugar, maple syrup and 1 tbsp of water in a small pan over a medium heat until the butter is melted – don’t worry if the sugar doesn’t dissolve. Meanwhile, put the flour, bicarb, spices and ¼ tsp of salt in a bowl and whisk to combine.
-
step 2
Pour the wet ingredients into the dry and stir together to form a soft dough. Add the almonds and mix briefly to combine. Scrape the dough into the tin and press into an even layer. Chill for at least 4 hrs or ideally overnight.
-
step 3
Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to cut out as many 5mm-thick slices as you can. Arrange these on the trays and bake for 18-20 mins or until golden and crisp. Set aside until cool.
-
step 4
For the ganache, bring the cream and rum to just barely a simmer in a small pan over a medium heat. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate, stirring until you have a smooth ganache. Set aside to cool slightly until thick and spreadable.
-
step 5
To assemble the cookies, flip half of them over and pipe a thin line of ganache over each. Sandwich these with the remaining cookies. Dust with a little icing sugar before serving if you like. They will keep in an airtight container for up to five days but are best eaten within three days.
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Authors
Edd KimberBaking columnist
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