These are a perfect mid afternoon treat, with a cup of tea or coffee. They will keep well in an airtight container for a few days too so you can make ahead and have in stock for the week!
- 100g unsalted butter
- 200g plain flour (sieved)
- 1 egg (lightly beaten)
- 2 tbsp caster sugar
For the Top:
- 2 egg whites
- 125g caster sugar
- 100g ground almonds
- 1 tsp almond essence
- 4 tbsp jam (strawberry or raspberry)
- 30-40g flaked almonds
- Icing sugar (for dusting)
Line your baking tray with baking parchment.
In a bowl, place the butter, caster sugar and flour and mix until it resembles breadcrumbs. Add the egg and mix again. Add this mixture to your tray, press down firmly to an even layer and place it to chill in the fridge for around 20 – 30 mins until it is firm.
Preheat the oven to 180c.
Whisk the egg whites until they form stiff peaks, add sugar and whisk again until glossy. Fold in ground almonds and essence.
Taking the pastry out of the fridge, spread the jam all over it then the egg / sugar mixture on top of this, spreading across all of the base. Sprinkle generously with the flaked almonds.
Bake in the preheated oven for 35-40 minutes until golden.
Remove from the oven and leave to cool in the baking tray for a few minutes before removing, dusting with icing sugar and cutting into squares, fingers or whatever shape you desire!