Ingredients
Check off ingredients as you go
Makes about 40
- 2 large eggs
- 120 g (½ cup + 2 Tbsp) light brown sugar
- 1 dab of vanilla bean paste (or 1 packet vanilla sugar / 1 tsp vanilla extract), or a few drops of orange blossom water
- 50 ml (3 Tbsp + 1 tsp) sunflower oil
- 290 g (2⅓ cups) all-purpose flour (plain flour), sifted
- 1 level tsp baking powder
- 150 g (1 cup) whole almonds (or a mix of almonds and hazelnuts)
- Whisk the eggs with the sugar, vanilla and orange blossom water until the mixture turns pale. Pour in the oil while continuing to whisk.
- Add the almonds and hazelnuts, then the flour and baking powder. Mix with a wooden spoon until you get a dough that is uniform but still soft.
- Preheat the oven to 180°C (350°F). Lightly flour your work surface and shape the dough into three long logs. Place them on a baking sheet lined with parchment paper, leaving some space between them, as they will spread a little. Bake for 25 minutes in the middle of the oven.
- Take them out and, using a very sharp knife (essential, otherwise you’ll end up with crumbs and the almonds won’t cut cleanly), slice them on the diagonal about 1 cm (½ inch) thick. Put them back in the switched-off but still hot oven for 10-15 minutes so they dry out slightly.
They keep very well for several weeks (if there are any left!) in an airtight container.