Due to receiving a request for the almond fingers, I have decided to post the biscuit recipes here, over the next few days. They can be found on my main blog
60g (2oz) butter
125g (4oz) ground almonds
1/2 cup castor sugar
2 eggs
2 tablespoons plain flour
TOPPING
60g (2oz) butter
1/3 cup sugar
1/3 cup liquid glucose
125g (4oz) flaked almonds
2 tablespoons water
90g (3oz) dark chocolate
30g (1oz) copha
Base:
Place butter, ground almonds and sugar in small bowl of electric mixer.
Beat until well combined.
Add eggs, mix well.
Add sifted flour and stir through.
Grease a tray (I used a biscuit tray) and line with greaseproof paper and grease lightly again.
Bake in moderately hot oven for 7 minutes or until golden brown.
Remove and spread with topping while still warm.
Return to oven and cook another 5 minutes or until topping turns a pale golden brown..
Cut into fingers while still warm and cool on a wire rack.
Melt the copha and chocolate in a double saucepan simmering over hot water. Pour topping into a bowl and dip biscuits into the chocolate. Placing on an alfoil tray to set. Store in an airtight container in the fridge.
This is a very sickly biscuit and so make the finger sizes small rather than big. I also harden the biscuits off once dipped in the chocolate in the freezer, to set them quicker. Also make sure your tray is chilled before placing the dipped biscuits on it.
Note:
I found it a bit fiddly trying to remove the grease paper, so I turned the slice out onto a clean table and peeled the paper away and cut the slice up.
Resource: The big book of beautiful biscuits by the Woman's Weekly.
Until next time....hoo roo
in my kitchen
