1 1/3 cup (5 1/2 oz) 150 g plain flour
1/2 cup (2 oz) ground almonds
1/4 tsp salt
1/3 - 1/2 cup (75-100 g) butter or margarine
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1 tsp baking powder
1 egg yolk
flour for rolling out
fat for greasing
1/2 cup (2 oz) ground almonds
1/4 tsp salt
1/3 - 1/2 cup (75-100 g) butter or margarine
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1 tsp baking powder
1 egg yolk
flour for rolling out
fat for greasing
for the topping
1 egg white
2/3 cup (75 g) icing sugar (confectioners sugar)
1/2 cup (2 oz) 50 g nibbed almonds
raspberry jam
2/3 cup (75 g) icing sugar (confectioners sugar)
1/2 cup (2 oz) 50 g nibbed almonds
raspberry jam
method
1. Heat the oven to moderate, 180°C, Gas 4.
2. Mix together the flour, ground almonds, and salt.
3. Rub in the fat, stir in the sugar and baking powder.
4. Bind to a stiff paste with the yolk.
5. Knead well and roll into a strip 8 cm wide.
6. Prick the surface well.
7. Transfer to a greased baking sheet and pinch the long edges to decorate.
8. Bake for 15 minutes.
9. Meanwhile, make the topping.
10. Whisk the egg white until it stands up in peaks, and fold in the sugar and almonds.
11. Remove the baked base from the oven and spread with raspberry jam.
12. Spread the topping over the jam, and return to the oven for 7-10 minutes, until the meringue is set and lightly browned.
13. Cut into fingers while still warm.
2. Mix together the flour, ground almonds, and salt.
3. Rub in the fat, stir in the sugar and baking powder.
4. Bind to a stiff paste with the yolk.
5. Knead well and roll into a strip 8 cm wide.
6. Prick the surface well.
7. Transfer to a greased baking sheet and pinch the long edges to decorate.
8. Bake for 15 minutes.
9. Meanwhile, make the topping.
10. Whisk the egg white until it stands up in peaks, and fold in the sugar and almonds.
11. Remove the baked base from the oven and spread with raspberry jam.
12. Spread the topping over the jam, and return to the oven for 7-10 minutes, until the meringue is set and lightly browned.
13. Cut into fingers while still warm.
serving amount
makes 14
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