3/4 cup (100 g) 4 oz flour
3/4 stick (6 Tbsp) 75 g butter
1 1/2 tablespoons sugar
1 egg yolk
3/4 stick (6 Tbsp) 75 g butter
1 1/2 tablespoons sugar
1 egg yolk
for the topping
jam
1 egg white
1/3 cup (65 g) 2 1/2 oz caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz ground almonds
few chopped almonds mixed with a little sugar
1 egg white
1/3 cup (65 g) 2 1/2 oz caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz ground almonds
few chopped almonds mixed with a little sugar
method
1. Sift the flour into a bowl. Rub in the butter, then add the sugar and egg yolk and work together as for shortbread.
2. Roll out into a long strip 7.5 cm/3 inches wide and place on a baking sheet. Flute the edges.
3. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 20 minutes.
4. Spread the strip with jam.
5. Beat the egg white until stiff and fold in the sugar and ground almonds.
6. Spread this over the jam and sprinkle with the almond sugar mixture.
7. Return to the oven and increase the temperature to moderately hot 190°C (375°F) Gas Mark 5.
8. Bake for a further 15 minutes or until set and firm.
9. When nearly cool, cut into 2.5 to 4 cm (1 to 1 1/2 inch) wide strips.
2. Roll out into a long strip 7.5 cm/3 inches wide and place on a baking sheet. Flute the edges.
3. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 20 minutes.
4. Spread the strip with jam.
5. Beat the egg white until stiff and fold in the sugar and ground almonds.
6. Spread this over the jam and sprinkle with the almond sugar mixture.
7. Return to the oven and increase the temperature to moderately hot 190°C (375°F) Gas Mark 5.
8. Bake for a further 15 minutes or until set and firm.
9. When nearly cool, cut into 2.5 to 4 cm (1 to 1 1/2 inch) wide strips.
serving amount
makes 25
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