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Baking

by Now Then Sheffield

Recipe by Forge Bakehouse
Makes 40

330g finely ground almonds
200g caster sugar
2 large eggs, yolks and whites separated
Icing sugar, for rolling

Whisk the egg yolks in a bowl. Gradually add the sugar whilst whisking until both are fully combined. Add the ground almonds and whisk until just combined. In a separate bowl whisk the egg whites until they start to form soft peaks, but take care not to over-whisk. Fold around a third of the egg whites into the almond mixture using a spatula, then fold in the remaining whites until just combined. Again, do not over-mix.

Leave the dough to chill in the fridge for at least an hour, although overnight is best. Pre-heat your oven to 160°C. Take your bowl from the fridge and roll the dough into 15g balls, then roll in icing sugar. Line your baking tray with greaseproof paper, pop on the biscuits and bake for 25-30 minutes until very lightly golden.

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Recipe by Ros Arksey
Makes 10

250g white bread flour
1 tbsp olive oil
1 tsp salt

½ tsp fast action dried yeast
1 tsp coarse sea salt
1 tsp chilli flakes
1 tbsp fresh rosemary, finely chopped

Sift the flour into a bowl, add the yeast and 150ml of warm water and stir well. Add the salt and olive oil and mix until it forms a dough. Knead for about five minutes until smooth, return to the bowl and cover with a tea towel. Leave to rise for an hour.
Knead for a couple of minutes. Heat your oven to 200°C and line two baking trays with greaseproof paper. Split the dough into ten pieces and roll each into a thin stick. Leave for half an hour to rise on the tray.

Mix the chilli, rosemary and sea salt together. Gently brush the breadsticks with olive oil and scatter over the seasoning. Cook for 15 minutes until golden brown. Cool on a wire rack.

Photo by Ros Arksey

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by Now Then Sheffield

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