1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/4 cup (50 g) 2 oz sugar
1 egg
2 egg yolks
1/2 cup (50 g) 2 oz ground almonds
1 tbls (14 g) 1 1/2 oz flour (All purpose)
few drops of almond essence
8 oz (225 g) puff pastry
beaten egg to glaze
2 oz (50 g) thin royal icing
flaked almonds to decorate
1/4 cup (50 g) 2 oz sugar
1 egg
2 egg yolks
1/2 cup (50 g) 2 oz ground almonds
1 tbls (14 g) 1 1/2 oz flour (All purpose)
few drops of almond essence
8 oz (225 g) puff pastry
beaten egg to glaze
2 oz (50 g) thin royal icing
flaked almonds to decorate
method
1. Cream together the butter and sugar.
2. Gradually beat in the egg and egg yolks, then add the ground almonds, flour and almond essence and mix well.
3. Roll out three-quarters of the dough thinly and use to line boat-shaped tins or small patty tins.
4. Brush with beaten egg and fill with the almond mixture.
5. Roll out the remaining dough thinly and use to cover the tins.
6. Spread the tops with royal icing and sprinkle with almonds.
7. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 10 minutes, then reduce the heat to moderate 180°C (350°F) Gas Mark 4 and bake for a further 10 minutes.
2. Gradually beat in the egg and egg yolks, then add the ground almonds, flour and almond essence and mix well.
3. Roll out three-quarters of the dough thinly and use to line boat-shaped tins or small patty tins.
4. Brush with beaten egg and fill with the almond mixture.
5. Roll out the remaining dough thinly and use to cover the tins.
6. Spread the tops with royal icing and sprinkle with almonds.
7. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 10 minutes, then reduce the heat to moderate 180°C (350°F) Gas Mark 4 and bake for a further 10 minutes.
serving amount
makes 20
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