Almond Bread

These crisp, wafer-thin biscuits are baked in the first instance as a loaf, which is then cooled, partially frozen, and sliced before being lightly baked again to give a toasted crisp-bread texture. Almond bread is fragile and must be stored carefully to avoid breaking - it will keep in an airtight container for a week. You can also make this recipe using hazelnuts that have been roasted and skinned.