|
Ingredients
|
- 100 g Butter
- 50 g Sugar
- 1 teaspoon Vanilla Essence
- 1 Egg separated
|
|
- 200 g Plain Flour
- 1 teaspoon Baking Powder
- 1/2 cup chopped Almonds
- 4 tablespoons sifted Icing Sugar
|
|
You will need
A mixing bowl, a wooden spoon, a beater, a sifter, a rolling pin, greaseproof paper, a knife and a baking tray
|
|
Directions
|
- Beat the butter, vanilla and sugar until light and creamy
- Add egg yokes while beating well
- Sift flour and baking powder and fold into the mixture until smooth
- Chill for at least 1/2 hour and roll out to around 15 mm between sheets of greaseproof paper
|
|
- Beat egg whites together with the icing sugar until thick and spread on to the pastry and sprinkle with almonds
- Cut into fingers about 8 cm X 2.5 cm
- Lift fingers onto a lightly buttered baking tray and bake in a moderate oven for 10 to 15 minutes until tinted gold
|
