Ingredients

• 110g flaked almonds
• 220g caster sugar
• 375g butter, softened
• ½ tsp almond extract
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 lemon, zest
• ½ tsp salt
• 450g plain flour
• 5 hardboiled egg yolks
• 1 egg, beaten
• 300g strawberry jam
• 300g apricot jam
• 8 leaves gelatine
• Flaked almonds, to decorate

Tools

• Triblade System

Method

1. Begin by placing the flaked almonds and sugar in the mini chopper bowl of your Triblade system. Process together until the texture resembles cornmeal.
2. Next, place the butter into a large mixing bowl, and using the balloon whisk attachment of your Triblade system, cream the butter until pale and fluffy. This will take between 3-5 minutes.
3. To the large mixing bowl, add the processed flaked almonds and sugar, followed by the almond extract, cinnamon, vanilla, lemon zest and salt. Mix well with the balloon whisk attachment.
4. Add the egg yolks and 300g of the flour to the mini chopper bowl (there is no need to clean the bowl from earlier), and pulse together until you have a fine, pale yellow powder. Sift this, and the remaining 150g flour, over the butter and almond mixture and gently fold together with a spatula, taking care not to over mix.
5. Separate a third of the dough and wrap in parchment, then wrap the remainder in another piece of parchment and rest both in the fridge for 30 mins.
6. Once the dough has rested, roll out the larger piece to a rectangle around 25cm x 40cm (the dough will soften quickly, so you may find it easier to roll it between two sheets of parchment). Fold the edges up to create a narrow border, and transfer to a baking sheet.
7. Roll the other piece of dough into long strips (roughly the thickness of your little finger) and arrange over the rectangle base in a diamond pattern. Press gently to secure in place, then return to the fridge to rest for another 30 minutes.
8. Preheat your oven to 200°C.
9. Remove the chilled dough from the fridge and brush with the beaten egg, particularly focusing on the border and diamond strips.
10. Bake in the preheated oven for 10 minutes, before reducing the temperature to 160°C to bake for a further 30 minutes.
11. Whilst the base is baking, prepare the fillings. Soak 4 gelatine leaves in a bowl of cold water for 5 minutes, until the gelatine softens and blooms.
12. As the gelatine is soaking, warm the strawberry jam with 50ml water in a small saucepan over a low to medium heat. Gently heat until the jam is melted, and the mixture is almost at a simmer, then remove from the heat.
13. Remove the gelatine from the bowl of water, and add to the jam mixture, stirring to dissolve.
14. Using the blending wand attachment of your Triblade system, blend the jam mixture until smooth, and reserve.
15. Repeat with the apricot jam and the remaining gelatine.
16. Once the base has cooked, remove from the oven and set aside to cool for a few minutes. Spoon the jam fillings into alternate diamond windows and decorate with flaked almonds. Leave to cool completely, and for the jam fillings to firm up before serving.

Home  >  Recipes