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Instructions |
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The polkas are filled with Blueberry Jam with
Almond border round the edge.
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Method Pastry-
Mix flour and butter in a bowl, till bread
crumbs. Add sugar and grated lemon rind. Beat
the egg and add it to the mixture with the
vanilla essence. Continue mixing till you form
a stiff paste. If the paste is too stiff you
can add some milk. Form dough into a ball and
leave to set for 1/2 an hour.
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Filling-
Mix ground almonds and sugar. Beat well the egg
white and add it to the mixture. Add the almond
essence, the lemon juice and the grated lemon
rind. To soften the mixture add little water.
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Method-
Roll out pastry, not very tin, cut in rounds
and put them on a greased baking tin. Put
almond mixture into a piping bag and pipe a
border of almond mixture for 2 times. When you
make them all, spoon 1/2 a teaspoon jam in the
middle and sprinkle some crushed flaked
almonds. Put the dish in fridge for 15-30
minutes so the almond mixture will set a
little. Bake on 180c middle shelf for 30
minutes. Enjoy, hope you like them --)
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| Serving
Suggestions |
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At tea time or coffee time
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Originally Submitted
11/30/2014
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