These lacy and deliciously crisp biscuits keep perfectly for several days. Serve them with ice creams, sorbets, granitas, mousses and soufflés and anything to do with chocolate. They are also perfect with perfectly ripe fruit such as pears or peaches.
- 175g nuts, a mixture, or the entire quantity of a single nut such as almonds, walnuts, pecan nuts and brazil nuts. hazelnuts may also be used but should be roasted and peeled before chopping
- 150g caster or granulated sugar
- ¾ teaspoon apple pectin
- 125g butter
- 50g glucose syrup
- 2 tsp water
- Preheat the oven to 190c/375f.
- Chop the nuts in a food processor, using the pulse button, to render them to a semi-coarse texture.
- In a small saucepan, combine the remaining ingredients, and cook on a very low heat just until the mixture is melted and smooth.
- Add the nuts and stir to mix.
- Using a silicone baking mat or an oven tray lined with parchment paper, drop on scant teaspoons of the mixture, allowing plenty of room for the mixture to spread as it cooks. A standard oven tray, around 40cm x 35cm, will accommodate about 4 biscuits this size. You can, of course, make smaller biscuits by reducing the amount of mixture.
- Cook for about 10 minutes or until the biscuits have spread into lacy and lightly caramelised flat crisps.
- The cooked biscuits will be soft and molten when removing from the oven so allow the biscuits to cool slightly on the tray before removing to a wire rack to cool.
- Any remaining uncooked mixture will store perfectly in the fridge for up to 5 days.