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Almond Wafers

110 gm (4 oz) unsalted butter
130 gm (5 oz) caster sugar
130 gm (Oz) plain flour
4 egg whites, lightly beaten
50 gm (Oz) flaked almonds

Beat the butter and sugar together in a mix master until pale and
well creamed, or try it by hand, it's a hell of a workout. Fold in
the flour and egg whites by hand until thoroughly combined

Set aside in the refrigerator for an hour or 2 (the mixture will
keep well refrigerated for several weeks). Bring the mix to room
temperature and preheat your oven to 1700C (3500F). Line a baking
tray with non-stick or silicone paper. Using a small palette knife
or the back of a dessert spoon, spread the mix out into small even
discs, about 9 cm (4 inches) in diameter and about 2 millimetres
thick.

Sprinkle each wafer with about 9 or 10 flaked almonds and bake for
about 10 minutes. Check to see if the tray needs to be turned as
some ovens have hot spots. As each wafer becomes golden, remove to
a wire rack to cool with a spatula. The thicker wafers may need a
few minutes more. Makes about 50 wafers

Try adding a dash of vanilla extract or grated citrus zest to the
mixture

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