The ninth chapter in the series is dedicated to some very delicate and crispy biscuits: Almond Thins.
Blending almonds, butter and sugar, a Belgian baker named Jules Destrooper once prepared a special dough in 1886. Since then, almond thins are quite associated with the famous brand Jules Destrooper and parts of Belgium, especially a small Town called Lo in the West Flanders where almond thins were baked for the first time.
The fact that Jules Destrooper is a purveyor to the Belgian Royal Court and has won Gold Medals thanks to this recipe, the almond thins prove their originality and deliciousness.
Until this very day, there have been many attempts and maybe partial successes to replicate the recipe. Yet, despite these replicas, almond thins are extremely branded in the sense that they are considered to be both Jules Destrooper and Belgian. With this value and uniqueness attributed, it is only fair that the original recipe is kept as a family secret and protected very well still.
What we do know about the recipe is that almond thins require patience. The dough must be left in a cool place during the night to ensure the crispy texture. Only the next day, it can be sliced into thin pieces and baked on a tray.
Due to this crispiness and similar rectangular shape with slightly round corners, almond thins are also sometimes confused with speculoos. Their tastes, however, are completely different. Almond thins provide an intense almond feeling whereas speculoos is more on the spicy side – cinnamon and ginger being key ingredients.
Nevertheless, both biscuits make the perfect company for a cup of tea or coffee. In fact, why not have both if you can?
‘Til the next sweetling!