Lemony almond fingers

Yield: 1 Servings

Measure Ingredient
6 ounces Potato flour
2 ounces Matzo cake meal
1 ounce Granulated sugar
1 \N Egg
5 ounces Margarine, softened
4 ounces Ground almonds
4 ounces Granulated sugar
2 \N Egg yolk
\N \N Lemon curd

PASTRY

FILLING

Mix pastry ingredients with wooden spoon or food processor until fully blended. Wrap in plastic and chill in freezer 10 min or refrigerator 1 hr.

Mix together ground almonds, sugar and egg yolks.

Roll out pastry and cut into two 12x2½" sheets. Dampen with a bit of water and spread filling on top. Using a spoon handle, make a shallow depression lengthwise down each bar. Return to freezer fo r 10 min or refrigerator for 1 hr to allow pastry to rest.

Bake at 375F for 15 min until pastry is set and golden. Fill channels with lemon curd and bake additional 10 min until pastry is browned. Cool and cut into fingers.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986

Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997

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