Almond Slices

Female Cookbook Volume 22, p. 35

4 sheets of puff pastry

100g sugar [about 1 cup]

200g almond flakes, toasted [about 5.5 oz.]

2 eggs, beaten

Lay one sheet of puff pastry on a work top. Using a sharp knife cut them into slices of about 5cm [2 inches] by 12cm [5 inches]. 

It's easier to do this if they're still mostly frozen. 

Place almonds on top of each slice. Brush with egg wash and sprinkle with sugar.

See, here's the problem: If you brush the eggs on after the almonds are already there, the nuts get all up in the brush. I'm sure the authors had a reason to do it in that order, but you'll be on your toes trying to keep things neat. 

Arrange the slices on a lightly floured baking sheet and bake in a moderately heated oven for about 20 minutes, or until the slices are golden brown. 

Not puffy.

Getting puffy...

PUFFY!

Serve while warm or as soon as the slices are cooled.

Note: These almond slices should be eaten fresh. Do not keep them for the next day’s consumption.

My Rating: 3/5 "A really neat concept, and a nice understated flavor. I don't know what they were talking about, 'don't eat them the next day.' They seemed fine to me - just zap them in the microwave really quickly and they're pretty much good as new. Predictably, there's a lot more air than cookie to these, so they're a nice, light snack. Also - I halved the recipe, and that was more than enough for myself and a few other people."