Crisp Parmesan Biscuits
Preparation info
- Makes
15–20
biscuits - Difficulty
Medium
- Ready in
20 min
Appears in
Published 1997
These very thin, elegant biscuits are delicious served with beef consommé. They can be turned into tuiles by curling them round a clean broom-handle or shaped round a cup while they are still warm.
Ingredients
50 g 2 oz 75 g 3
Method
Preheat the oven to . Sift the flour into a bowl and mix in the almond flakes, parmesan cheese and melted butter. When thoroughly mixed, fold in the egg white and form into a dough. Flour a suitable surface and roll the dough into a very thinGas Mark 6/200°C/400°F
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
The licensor does not allow printing of this title
No reviews for this recipe