Almond dumplings

Recipe from: 8/14/1997 12:00:00 AM
Ingredients 11
Servings 2


Serving Change
  • 1
    quantity basic dumpling dough
  • Almond filling
  • 65
  • 25
  • 50
    ground almonds
  • 30
    Marie biscuits, crushed
  • pinch ground cinnamon
  • 15
  • 150
    melted butter
  • flaked almonds
  • butter and icing sugar


Prepare the dumpling dough as described in the basic recipe.
Prepare the filling and bring the milk and sugar to the boil. Remove from the heat.
Add the almonds, biscuits, cinnamon and rum. Stir until smooth and cool.
Preheat the oven to 180 ºC (350 ºF).
Spray a baking sheet with non-stick spray. On a floured surface, roll out the dough into a 20 x 20-cm square.
Cut the dough into 4 cm squares.
Place teaspoonfuls of almond filling in the centre of each square.
Fold the four corners of each square to the centre and press down.
Dip the squares in the melted butter and place upside down in the prepared baking sheet.
Leave enough space between the squares to allow for rising. Leave in a warm place to rise for about 30 minutes.
Bake for about 25 minutes or until done. Serve with vanilla sauce

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