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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
50g (2oz) whole blanched almonds50g (2oz) butter, softened115g (4oz) caster sugar1 egg15ml (1 tbsp) orange liqueur e.g. Grand Marnierfinely grated rind 1 small orange175g (6oz) plain flour10ml (2 tsp) baking powder5ml (1 tsp) ground coriander40g (1½ oz) polenta50g (2oz) pistachio nuts
Preparation time: 15 minutes plus coolingCooking time: 45-50 minutesMakes: 24Tools: K-beater
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