Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
This recipe is pretty much a straight lift from Simon Hopkinson's Roast chicken and other stories. Usually, we tweak recipes to create our own unique dishes, but in this case it would have been tampering with perfection. These little biscuits are so incredibly tasty and moreish that we have to make twice as many as we need, because half of them inevitably get eaten straight off the wire rack whilst cooling.
As Hopkinson says, they are a delicious accompaniment to "a very good dry martini" - or indeed virtually any other aperitif that ites not too sweet. They are also excellent in place of bread served with the roast cherry tomato and garlic soup.
Makes about 35 bite-sized, or 20 larger biscuits
50g plain flour
75g flaked almonds
75g freshly grated Parmesan cheese
40g butter, melted
1 egg white, beaten
a little extra Parmesan, finely grated
Preheat the oven to 200C/Gas 6. Mix together all the ingredients except the egg white until combined. Add the egg white and form into a soft, slightly sticky dough. You may not need all the egg, so don't add it all at once. But don't panic if you have already done so and your dough seems too wet - a little extra flour will solve the problem.
Scatter flour over a suitable surface and roll the dough out very thinly. Cut into circles with a pastry cutter. If you don't have a pastry cutter, an upturned glass, or an empty tin can will do the job. We prefer small bite-sized biscuits of about 4cm diameter, but any size - or shape - are fine.
Put the cut biscuits onto a well greased baking sheet, or baking parchment. Bake for around 7-10 minutes until pale golden in colour. Remove immediately to a wire rack to cool and dust with a little extra Parmesan and cayenne pepper whilst still warm.
Serve at room temperature, if you can resist the lure of the warm biscuits fresh from the oven. They will keep well in an airtight container for a few days.