Regal Food Almond Fingers 6pc -Almond Flavoured Pastry Cakes -Moist And Soft Baked With Fresh Bits Of Almond

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WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. In the Middle East, almonds were often used in desserts such as baklava and various types of nougat. These culinary traditions spread to Europe, where almonds became popular in confectionery, especially during the Renaissance period. Sift plain flour and self raising flour into the mixing bowl, then mix on low until it resembles coarse sand. So with a healthy extra b spare, I decided to make acomfortingbaked oatmeal version and this did not disappoint. It really had all those flavours I was expecting and my mum would totally love it with a cup of tea, which actually made me miss her even more. If you don’t have a processor then rub the butter into the flour, almonds and sugar. You will start with a breadcrumb texture and then it should start to bind together to form a ball.

Mary Berry Bakewell Tart Fingers Recipe | Simple Comforts

Use a small sharp knife to score the roll/log 2 cm apart, but not all the way through. This will be your guide in cutting the cooked roll into fingers. When it comes to what kind of margarine; a soft-spread or baking margarine is best. And as with all ingredients when baking any kind of sponge cake, ensure it is at room temperature before starting. Place dough in between two sheets of plastic wrap and use a rolling pin to form into a rough rectangle. Chill dough in the fridge for at least 30 minutes.Once completely cooled, you can dust the almond fingers with powdered sugar for an extra touch of sweetness.

Wonderful Almond Fingers - Allrecipes

Heat the oven to 160°C/140°C Fan/Gas 3. Line a 20cm cake tin with baking paper and lightly grease with butter. Remove from oven and cool down for about 5 minutes. It will be very fragile and crumbly when fresh out of the oven. Carefully turn the whole roll over so that the seal is at the bottom and the smooth side is on the top and place on the prepared baking tray. Use a small sharp knife to score lines 2 cm apart and about 1 cm deep, but not all the way through. Brush the top with beaten egg then press almond flakes on the top in a decorative pattern. Brush with beaten egg again.Whisk the egg whites until stiff peaks form, then fold in the icing sugar. Spread over the pastry then sprinkle over the slivered almonds. Of course, an almond slice needs some almonds! Not only do ground almonds lend their flavour to the sponge of the slice, they also give it a slightly denser texture, whilst helping to maintain moisture. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes to firm it up.

Almond Slice - Baking with Granny

In the Netherlands, Gevulde Speculaas make an appearance around Christmas time, and the traditional spices of Cinnamon,Ginger, Nutmeg and Cloves are indeed very Christmasy. However, this slightly less spicier and lighter version only has cardamon and cinnamon to make it more an everyday kind of cookie, that’s what I think anyway!

Place in a preheated 325-degree oven and bake for 20-25 minutes or until beginning to lightly brown. Let’s Get Creepy! The bottom of Almond Slice is a sweet shortcrust pastry. Super simple to make with just some flour, butter/margarine, sugar and a little cold water. Imagine yourself, biting into this buttery and crumbly shortbread, and then you get the almond filling! Then do what I do, and dunk them into a strong espresso. I can almost imagine myself in one of those famous Dutch coffee houses… As with all ingredients when baking any kind of sponge cake, ensure they are at room temperature before starting.