Checkerboard biscuits (Slideshow version)
Stage 2/12 : 2 min.
Take out half the dough and set aside. Add 30 g ground almonds to the remaining dough and knead for a further 1 or 2 minutes until evenly mixed.Gather the almond dough into a flattened cake, wrap in stretch plastic film and refrigerate for 2 hours (or overnight).