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ALMONDS FINGERS

SMALL CAKES


ALMONDS FINGERS


100 g plain flour

pinch of salt

50 g butter or block margarine

5 ml caster sugar

1 egg yolk
For the filling
45 ml raspberry jam

1 egg white

45 ml ground almonds

50 g caster sugar

few drops almond flavouring

45 ml flaked almonds


  1. Lightly grease a shallow 18 cm square tin. Sift the flour and salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the 5 ml sugar and add the egg yolk and enough water to mix to a firm dough.

  2. Knead lightly on a floured surface and roll out to an 18 cm square; use to line the base of the tin. Spread the pastry with the jam, almost to the edges.

  3. Whisk the egg white until stiff. Fold in the ground almonds, sugar and flavouring. Spread the mixture over the jam.

  4. Sprinkle with flaked almonds and bake in the oven at 180°C mark 4 for about 35 minutes until crisp and golden. Cool in the tin, then cut into fingers and remove with a palette knife.
    Makes 8 – 12 


ALMONDS FINGERS

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