Almond Raspberry Fingers

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30 biscuits

Ingredients Nutrition


  1. Topping: In a bowl, combine together almonds, sugar, eggs and rum.
  2. Place this into a piping bag fitted with a large fluted tube.
  3. Keep aside.
  4. Base: Cream butter and sugar together until light and fluffy.
  5. In a bowl, sift flour and salt.
  6. Stir in butter mixture.
  7. Add lemon juice and rind, stir until combined.
  8. Roll this out between 2 sheets of greaseproof paper to a 9" square.
  9. Place on oven tray.
  10. Prick all over with fork.
  11. Bake in moderate oven 10 – 12 minutes or until golden.
  12. Remove from the oven and spread the jam onto it.
  13. Pipe the topping over jam in lines 1 cm (1/2") apart.
  14. Return to oven and bake a further 10 minutes.
  15. Remove and cut into fingers while still warm.

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