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100 g/4 oz/1 cup ground almonds
A few drops of almond essence (extract)
100 g/4 oz caster (superfine) sugar
40 g/3 tbsp unsalted (sweet) butter, softened
2 egg yolks
30 ml/2 tbsp orange flower water
225 g/8 oz puff pastry (paste), thawed if frozen
1 egg, beaten
Icing (confectioners') sugar, for dusting |
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Method:
Beat together the ground almonds, a few
drops of almond essence, the sugar, butter, egg yolks and enough
orange flower water to form a pale paste. Cut off a third of the puff
pastry. Roll out to a round about 18 cm/7 in and place on a dampened
baking (cookie) sheet. Roll out the larger piece of pastry to a round
the same size, but twice as thick. Spread the almond paste in the
centre of the thinner pastry round on the baking sheet. Brush all
round the edge with water. Place the second piece of pastry on top.
Brush with beaten egg to glaze and score the top with the back of a
knife in a criss-cross pattern. Bake in a preheated oven at
200°C/400°F/gas mark 6 for 25 minutes. Remove from the oven and dust
the top with icing sugar. Return to the oven for a further 5 minutes
or until caramelized. This can be served warm or cold.
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