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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
125 (4 ounce) g butter |
1/2 cup icing sugar |
1 cup plain flour |
1 pinch salt |
1/2 teaspoon lemon juice |
1 teaspoon grated fresh lemon rind |
1/3 cup raspberry jam (or other) |
250 (8 ounce) g ground almonds |
2 tablespoons sugar |
2 eggs |
2 1/2 tablespoons rum (optional) |
Directions:
1. Topping: In a bowl, combine together almonds, sugar, eggs and rum.
2. Place this into a piping bag fitted with a large fluted tube.
3. Keep aside.
4. Base: Cream butter and sugar together until light and fluffy.
5. In a bowl, sift flour and salt.
6. Stir in butter mixture.
7. Add lemon juice and rind, stir until combined.
8. Roll this out between 2 sheets of greaseproof paper to a 9 square.
9. Place on oven tray.
10. Prick all over with fork.
11. Bake in moderate oven 10 12 minutes or until golden.
12. Remove from the oven and spread the jam onto it.
13. Pipe the topping over jam in lines 1 cm (1/2 ) apart.
14. Return to oven and bake a further 10 minutes.
15. Remove and cut into fingers while still warm.
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