Amaretti not pretentious enough for you as an after dinner biscuit.
Today, we’re trying out Ken Forkish’s recipe for Lagniappes from Flour Water Salt Yeast. I’ve always wanted to develope an after dinner biscuit for my back pocket so this is my first trial run; almond biscuits, finished with cream and sugar.
Read on for the full recipe with the measurements and techniques used.
Preparing the dough
Beat the dry ingredients into the butter
Do this slowly to begin with to avoid the mess I made of my kitchen.
- 100g ground hazelnut/almond
- 200g strong white flour
- 50g sugar
- 120g butter
- Pinch salt
Continue beating, adding in the egg to form a dough
It’ll be ready when the dough starts climbing the whisk
- 1 egg
Roll the dough into a log and cover with cling film before placing in the fridge to chill ( > 3 hours )
Baking the biscuits
Remove the dough log from the fridge and slice into wheels, about finger thick.
You can also roll out the dough and cut out the biscuits with a cutter of your choice.
Place the biscuits on a baking sheet lined with baking paper. Brush with cream and finish with some sugar.
Milk will also likely produce a decent glaze if you’re short on cream.
- double cream
- granulated sugar
Bake the biscuits at 190°C (12-15 mins)
Reduce the baking time to between 8-10 mins if rolling the biscuits out thinner.
Place the Lagniappes on a wire rack to cool completely and for the glaze to set.
That then, is Mr Forkish’s spin on the after dinner biscuit, Lagniappes. You can give me your verdict on these biscuits, but next up, we’ll have some Amaretti to continue the after dinner-ness…and pretense.
