Almond medallions

Recipe from: 9/22/1993 12:00:00 AM
Ingredients 9
Servings 2


Serving Change
  • 100
    sifted cake flour
  • pinch salt
  • 30
    brown sugar
  • 100
    ground almonds
  • 50
  • 2
    egg yolks
  • 15
    lemon juice
  • a little icing sugar
  • flaked almonds


In a bowl mix flour, salt, sugar and ground almonds. Add butter and work with a fork until mixture forms fine crumbs. In another bowl beat 1 egg yolk, lemon juice and 15 ml (1 tbsp) iced water. Pour over crumbs and stir with a fork until pastry becomes elastic. Add more iced water if necessary. When mixed, form a ball, wrap in greaseproof paper and refrigerate for at least an hour. Butter and flour a baking sheet. Roll pastry out to 1 cm thick and cut out rounds with a pastry cutter. Place on baking sheet. Brush with egg yolk mixed with water and a little icing sugar. Decorate with almonds and bake at 180 ºC for about 20 minutes. Leave to cool on a wire rack. TOTAL KILOJOULE COUNT: 6 950 kJ (1 660 Cal). A portion: 465 kJ (110 Cal).

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