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PrintALMOND RASPBERRY FINGERS
Serves :
24
Preparation Time :
Cooking Time :
Preparation Method :
- Beat butter, rind and icing sugar in small bowl, until smooth and stir in sifted flour.
- Knead gently on lightly floured surface until smooth. Roll dough between sheets of baking paper to a square.
- Place on greased oven tray; prick lightly. Bake in moderately hot oven about 10 minutes or until lightly browned. Spread gently with jam while hot.
- To make topping, Combine almonds, caster sugar, eggs and dark rum in bowl; mix well.
- Spoon topping into piping bag fitted with a large fluted tube. Pipe topping in lines over jam.
- Bake in moderate oven about 10 minutes or until lightly browned. Cut while warm. Cool on tray.
INGREDIENTS
- 75 grams icing sugar mixture
- 100 grams butter
- 1 teaspoon grated lemon rind
- 150 grams plain flour
- 75 grams raspberry jam
- 220 grams packaged ground almonds
- 2 tablespoons caster sugar
- 2 eggs, lightly beaten
- 2 tablespoons dark rum
6 comments for “Almond Raspberry Fingers”
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