CHOCO­LATE-OR­ANGE AL­MOND FINGERS

YOU (South Africa) - - LIFESTYLE - 2 Add the eggs, egg yolk and vanilla essence and beat un­til well com­bined. 3 Sift the flour, salt and bak­ing pow­der over the egg mix­ture and beat un­til just com­bined. 4 Add the or­ange zest and al­monds and mix well. Spoon the bat­ter into a pip­ing bag with

These bis­cuits are a tad in­dul­gent, mak­ing them ideal for the food­ies in your fam­ily.

MAKES 30-35 BIS­CUITS PREPA­RA­TION: 30 MIN BAK­ING: 12-15 MIN

250g soft but­ter or mar­garine 125ml (½c) white sugar 60ml (¼c) ic­ing sugar 2 eggs 1 egg yolk 10ml (2t) vanilla essence 625ml (2½c) cake flour pinch of salt 2,5ml (½t) bak­ing pow­der grated zest of 1 or­ange 50g al­monds, chopped TO FIN­ISH 100g dark choco­late, melted 50g al­monds, chopped (op­tional)

Pre­heat the oven to 160°C. Line two large bak­ing sheets with bak­ing pa­per. 1 Mix the but­ter or mar­garine and two kinds of sugar with an elec­tric beater un­til creamy.

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