Lemony Almond Fingers

Recipe Ingredients

		Pastry
6 oz	170g	Potato flour
2 oz	56g	Matzo cake meal
1 oz	28g	Granulated sugar
1		Egg
5 oz	142g	Margarine - softened
		Filling
4 oz	113g	Ground almonds
4 oz	113g	Granulated sugar
2		Egg yolk
		Lemon curd

Recipe Instructions

Mix pastry ingredients with wooden spoon or food processor until fully blended. Wrap in plastic and chill in freezer 10 min or refrigerator 1 hr. Mix together ground almonds, sugar and egg yolks.

Roll out pastry and cut into two 12x2 1/2" sheets. Dampen with a bit of water and spread filling on top. Using a spoon handle, make a shallow depression lengthwise down each bar. Return to freezer for 10 min or refrigerator for 1 hr to allow pastry to rest.

Bake at 375F for 15 min until pastry is set and golden. Fill channels with lemon curd and bake additional 10 min until pastry is browned. Cool and cut into fingers.

Source:
Ann Kaye and Hetty Rance

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