Almond fingers recipe
Children of all ages love something sweet at the end of a meal. In these wheat- and gluten-free biscuits we use almonds, a traditional festive treat throughout Europe and the Middle-East. Almonds contain more calcium and protein than any other nut and they are also a good source of heart-protective monosaturated fats, potassium, iron and some B vitamins. (Makes about 12 fingers)
Brown caster suger: 60g
Icing sugar: 60g
Ground almonds: 150g
Lemon juice: 1 teaspoon
Egg yolk: 1, small
Plain flour: for dusting
Unsalted butter: for greasing
Sift the sugarsinto a bowl / Add the almonds and lemon juice / Stir in the yolk and knead to a dough / Turn onto a floured board and mould into a long bar about 1cm thick / Put onto a greased baking tray and bake at 190 degrees celcius/375 degrees fahrenheit/ gas mark 5 for about 25 minutes or until set / Cut into 12 portions before cooling.
These biscuits make a welcome addition to afternoon tea.
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