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Add a photoThese 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!
Ingredients
- Pastry:
- 130g cold butter
- 130g plain flour
- squeeze of lemon juice
- 1-2 tbsp ice cold water to combine
- Filling:
- 125g soft butter
- 125g icing sugar
- 2 eggs (beaten)
- 125g ground almonds
- 25g flour
- 2-3 tbsp strawberry jam
- Sliced almonds for topping
Directions
- Method:
- To make your pastry, put the butter, flour and lemon juice in the food processor.
- Pulse 10-12 times or until the mixture resembles fine breadcrumbs.
- Empty into a large bowl, use the ice cold water to bring the mixture together to a soft pastry.
- Chill for 10 minutes.
- Preheat your oven to 400F.
- Beat the butter and sugar until light and fluffy.
- Add the ground almonds and continue beating, adding the beaten egg and flour alternatively and, bit by bit.
- When all the flour and egg is incorporated put in the fridge to rest for 5 minutes.
- Grease a 12 hole muffin tray (I used two small yorkshire pudding trays to get 24).
- Roll out your pastry and cut out discs using a medium scone cutter.
- Place a pastry disc in the bottom of each hole and top with 1/4 tsp of strawberry jam.
- Top with a heaped tsp of almond paste and sprinkle with slice almonds.
- Bake for 15-20 minutes or until golden and a skewer inserted comes away clean.
- 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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