Almond fingers recipe

Almond fingers

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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