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1 1/2 cups almonds

2 1/2 cups flour

1/2 cup butter

3 lightly beaten eggs

Cinnamon or cocoa to dust

6 tbspns espresso beans

2 tsps baking powder

1 cup sugar

1/4 cup brewed espresso
Lightly toast beans and almonds (separately) in a cast iron frying pan. Finely chop all the almonds in a kitchen whiz, coarsely chop half the espresso beans with a knife (don't forget to sharpen it again afterwards!) and use a coffee grinder to turn the remainder into fine grounds.

In a large bowl, add the flour, baking powder and salt and rub in the butter. Now add all the remaining ingredients and mix well. Knead for about 2 minutes, and shape into four small, oval rolls. Lightly dust, and pop into oven for 25 minutes. When cool, cut into thin slices and lay sideways on a tray and bake for another 8 to 10 minutes until the slices are hard and crisp.

When cool, transfer to an air-tight container.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm