50 g/2 oz plain
(all-purpose) flour, sifted
75 g/3 oz blanched almonds, cut into thin strips
Method:
Beat together the butter and sugar until
light and fluffy. Work in the flour and almonds. Put 5 ml/1 tsp mounds
of the mixture well apart on a baking (cookie) sheet, lined with
non-stick baking parchment and flatten with a wet palette knife. Bake
in a preheated oven at 200°C/400°F/gas mark 6 for about 7 minutes
until lightly golden. Remove from the oven. Lift off the baking sheet
with a palette knife and curl round a rolling pin until firm. Cool on
a wire rack. Store in an airtight container.