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Austrian Almond Slices  
8 oz. Short Crust Pastry  
4 oz. Butter  
4 oz. Sugar  
3 oz. Ground Almonds  
Few Drops Almond Essence  
Apricot Jam.
Roll out pastry and use it to line a shallow greased 11" x 7" tin. Prick bottom with fork and spread thinly with appricot jam. Melt the butter over a gentle heat. Stir in the sugar, almond and essence. Spread this filling over the jam. Bake at 350o F for about 35 to 40 minutes. Cut into slices while still warm. Lift out and cool on a wire tray.
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