50 g butter
50 ml sugar
½ tbsp dark molasses
1 tbsp milk
1 tbsp flour
50 g blanched almond flakes
Place all the ingredients in a small saucepan. Bring the mixture to the boil, stirring gently not to break the delicate almond
Drop very small mounds of the batter on a baking sheet covered with parchment paper, leaving space between the mounds. Flatten the mounds slightly with your fingers and bake
at 200 °C for about 6 minutes or until the snaps are golden brown.
Let the snaps cool slightly, so that they will be firm enough to be transferred on a wire rack to cool completely. Store the snaps in an airtight container.
While still warm and malleable, the tosca snaps may be shaped around a thick rolling pin to form curved biscuits, see the picture above. In that case you should work quickly before the snaps
start to harden. To ease the shaping, you may try baking only three to four snaps at a time. Use a spatula or palette knife to lift and place the snaps on the rolling pin.
Recipe source: "Mantelilastut", an unknown Finnish magazine, 1980s.