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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 12 people

Can be made with these products:


  • 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


  • Begin by placing the flaked almonds and sugar in the mini chopper bowl of your Triblade system. Process together until the texture resembles cornmeal.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat your oven to 200°C.
  • Remove the chilled dough from the fridge and brush with the beaten egg, particularly focusing on the border and diamond strips.
  • Bake in the preheated oven for 10 minutes, before reducing the temperature to 160°C to bake for a further 30 minutes.
  • 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.
  • 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.
  • Remove the gelatine from the bowl of water, and add to the jam mixture, stirring to dissolve.
  • Using the blending wand attachment of your Triblade system, blend the jam mixture until smooth, and reserve.
  • Repeat with the apricot jam and the remaining gelatine.
  • 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.

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