Step #1
Using the ingredients indicated, make up a well developed dough. Rest for 5 minutes. Blend the almonds through the dough and divide into two.
Step #2
Form a sausage appoximately 30cm long with each piece and place on a well greased baking tray. Press lightly to form a D against the tray.
Step #3
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 45 - 55 minutes. Remove the cover before baking: Brush the top with milk then bake in a preheated oven at 190°C, 375°F, gas mark 5 for 45 minutes until golden brown.
Step #4
Remove from tin and place on a cooling wire and cool completely.
Step #5
Wrap in a clean tea towel and leave for 3 hours before slicing, using a very sharp knife, into 12mm slices. Lay the slices well spaced apart on a baking tray and dry in a warm place or oven at a very low temperature until crisp.
Step #6
To give extra colour, when dried lightly toast on each side under a grill. Allow to cool completely before storing in an airtight tin to maintain crispness.
