Yield: 12 Servings
|1 pinch||Of Salt|
|½ cup||Cold Butter or margarine|
|6 ounces||Cottage cheese, sieved|
|⅓ cup||Golden Raisins|
|½ teaspoon||Almond extract|
|2 tablespoons||Ground or finely chopped Almonds 2 Eggs|
|⅔ cup||Confectioners sugar, sifted|
MAIDS OF HONOUR
water Few drops Almond extract
To make pastry, sift flour and salt into a bowl. Add ⅓ of the butter or margarine and rub in until the mixture resembles breadcrumbs. Add enough water to make an elastic dough. Roll out to an oblong on a lightly floured board. Cut the remaining fat into small pieces. Dot ⅔ of the dough with half the fat pieces. Bring up the uncovered dough third and fold in three like an envelope. Turn the pastry so that the open end faces you and roll out again into an oblong. Repeat with the remainig fat, fold and turn. Roll out, fold and chill.
Roll out the dough until it is wafer thin. Cut out 12-15 circles to line a fairly deep 3" muffin tin. Put a tsp of jam into each tin. Mix together all the remaining filling ingredients, beating well. Spoon into the pastry tins over the jam. Bake in a hot to very hot oven, 450 o - 475o F for 10 min. Reduce oven temperature to moderate, 350 o and bake for 15 mins. Allow to cool.
For the topping, blend the confectioners sugar with enough water to make a flowing consistency. Mix in the almond extract. Spoon a little on each little cake and let set to harden.