( MAKES 30 pieces )
Photo by Tam West
I enjoy these unpretentious almond fingers with a cup of coffee or tea during the merry season.
|¼ cup||Caster sugar|
|100 g||Cold butter, cut into small dice|
|1 tsp||Almond essence|
- Heat the oven to 180C. Lightly grease a baking tray.
- Place the flour with a pinch of salt in the bowl of a food processor and process for 5 seconds. Add the caster sugar and butter and process until the mixture resembles fine breadcrumbs.
- Mix together the egg yolks, water and almond essence and add to the mixture. Process until the pastry just begins to come together. Turn out on to a lightly-floured bench top and bring together. Roll out the pastry until thin, about 30cm x 25cm and place on the baking tray. (You can roll directly on to the baking tray if you find that easier.) Prick well with a fork, then place in the fridge to firm up for 20 minutes.
- Remove from fridge and place in the oven to bake for 15 minutes. Remove from oven and lower oven temperature to 170C.
- Whisk the egg whites until stiff peaks form, then fold in the icing sugar. Spread over the pastry then sprinkle over the slivered almonds.
- Place in the oven and bake for a further 15 minutes until the meringue is set and golden.
- Leave to cool before cutting into fingers. Store in an airtight container, layering with baking paper as you go.