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Ingredients | Method | Comments | ||||
8oz | Shortcrust pastry | 225g | 1. Make shortcrust pastry and use to line a shallow tin approx 30 x 20 sq cm 12 x 8 sq ins | 8oz pastry is 8oz flour & 4ox fat. If you are untidy with the rolling pin make pastry with 9oz & 4 1/2oz fat so you have some leeway. | ||
2 | Large egg whites | 2. Place egg whites in a bowl and mix lightly. | ||||
6oz | Ground almonds | 150g | 3. Add ground almonds and sugar and mix to a stiff paste | If you grind the almonds leaving on the skins the flavour will be enhanced. | ||
12oz | Black cherry jam | 300g | 4. Spread base with jam then with the almond mixture. | |||
3oz | Flaked almonds | 75g | 5. Sprinkle flaked almonds over the top | |||
6. Bake at 190C, Gas 6 or Fan oven 170C for 20-25 minutes. The almonds should be golden. |
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7 Cut into fingers when cold |