Source The English Kitchen
|few drops||almond essence|
|3 oz||ground almonds|
|2 1/2 oz||caster sugar|
|175 g (6 oz)||prepared shortcrust pastry||(make your own or use ready made)|
|Butter cream icing|
|2 1/2 oz||Butter|
1. Pre-heat the oven to 190*C/375*F. Roll out the pastry thinly and cut into rounds, using a 3 inch fluted pastry cutter. Use this to line 18 patty tins.
2. Cream the butter together with the sugar until fluffy and well incorporated. Stir in the ground almonds, beaten egg and the almond essence. Mix well.
3. Place a small spoonful of the almond mixture into each pastry case. Bake for about 20 minutes, or until set and nicely browned.
4. Remove from the oven to a rack to cool. Once they are thoroughly cooled, carefully remove the almond filling with a knife. Fill the pasty cases with the jam and pipe a bit of butter cream on top of each. Replace the almond filling on top, dust with icing sugar, and serve.