I accidentally made an almond version of langue de chat biscuits today. As is the sort of thing that happens with my baking. Although usually my unexpected disasters are a little less delightful.

The recipe I used just called them 'almond biscuits', and claimed they could be rolled, but this was a liiiiiiiiiie. They were very nearly batter. I'd made them once before, but added a ton of flour, and they were nice, like almond shortbread.

This time, I decided to make them more liquidy, adapt the recipe a little to make them more almondy (I love almonds), and adapt the method completely. They tasted fabulous. Had I realised how much they'd spread in the oven, I'd have put them further apart, and they'd also look fabulous. As it is, I ended up with a puddle of biscuit, which had to be cut apart with a pizza wheel.

Still. Delicious!

Almond Langue de Chat

8 tsp plain (all purpose) flour
4oz / 115g / 1 cup caster sugar
3oz / 85g / 3/4 cup ground almonds
1 pinch salt
4oz / 115g / 1 cup butter
1 egg
2-3 drops almond essence or extract

2 baking sheets, greased and covered with baking parchment.

Oven at 190c / 375f / gas mark 5.

1. Mix together the flour, sugar, ground almonds, and salt.
2. Rub in the butter until it resembles breadcrumbs.
3. Stir in the egg and almond essence/extract.
4. Put teaspoonfuls of the mixture VERY WELL SPREAD OUT on the baking sheets (or you could pipe them on in the style of proper langue de chat, if you like - it's more washing-up than I can be bothered to do, personally).
5. Bake for about 10 mins, or until they go brown at the edges but are still pale yellow in the middle.
6. Leave to cool for a minute, then transfer to a cooling rack.
7. Consume rapidly.

They'd be nice with ice cream, I think. I might try that later.