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These are for Elley. She fell in love with them the first time I made them (coming up to two years ago now), and I've being promising to make her a batch ever since. I hope she enjoyed them!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 24
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Ingredientes

Cost per serving $0.37 view details

Direcciones

  1. Method:
  2. To make your pastry, put the butter, flour and lemon juice in the food processor.
  3. Pulse 10-12 times or until the mixture resembles fine breadcrumbs.
  4. Empty into a large bowl, use the ice cold water to bring the mixture together to a soft pastry.
  5. Chill for 10 minutes.
  6. Preheat your oven to 400F.
  7. Beat the butter and sugar until light and fluffy.
  8. Add the ground almonds and continue beating, adding the beaten egg and flour alternatively and, bit by bit.
  9. When all the flour and egg is incorporated put in the fridge to rest for 5 minutes.
  10. Grease a 12 hole muffin tray (I used two small yorkshire pudding trays to get 24).
  11. Roll out your pastry and cut out discs using a medium scone cutter.
  12. Place a pastry disc in the bottom of each hole and top with 1/4 tsp of strawberry jam.
  13. Top with a heaped tsp of almond paste and sprinkle with slice almonds.
  14. Bake for 15-20 minutes or until golden and a skewer inserted comes away clean.
  15. Cool for 10 minutes in the tray, then transfer to a wire rack to complete cooling. ;op

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Nutrition Facts

Amount Per Serving %DV
Serving Size 31g
Recipe makes 24 servings
Calories 144  
Calories from Fat 90 63%
Total Fat 10.28g 13%
Saturated Fat 5.69g 23%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 84mg 4%
Potassium 38mg 1%
Total Carbs 11.23g 3%
Dietary Fiber 0.5g 2%
Sugars 2.48g 2%
Protein 2.08g 3%
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