Set the oven to 190°
Combine the ground almonds, poppy seeds, baking powder and almond essence in a bowl
Mix in the butter, then add the diluted milk and stir using a fork
Bring the mixture together with your hands to achieve a firm but moist dough
Roll out to 3-6mm thickness on a surface sprinkled with some of the extra ground almonds – the mixture is fairly easy to handle but if it is too sticky, sprinkle the top with extra ground almonds
Cut into rounds with a 5-6cm scone/cookie cutter and use a palette knife to lift carefully lightly greased baking sheet
Bake 8-12 minutes or until lightly browned and firm in texture
Leave to cool and harden on the sheet for a few minutes
Transfer to a wire cooling rack to cool completely
Serving suggestion: Serve as a semi-sweet cracker, as an alternative to bread, crisp breads, and oatcakes with pates, soups, cheeses etc. or with savoury/sweet spreads for a snack/breakfast meal. They also make an ideal base for canapés.
Variation: Serve as a sweet accompaniment with ice-creams, by using 1 tsp almond essence instead of ½ and cutting dough into fingers instead of rounds.