Читать книгу Bake Text Only - Rachel Allen - Страница 28

225g (8oz) butter, softened

125g (4½oz) caster sugar

1 tsp finely grated orange zest

110g (4oz) plain flour

175g (6oz) ground almonds

Flaked almonds, for sprinkling

1 Preheat the oven to 170°C (325°F), Gas mark 3.

2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and orange zest and beat until the mixture is light and fluffy. Sift in the flour then stir in the ground almonds and bring the mixture together to form a dough.

3 Using your hands, roll the dough into walnut-sized balls and form into oval shapes. Sprinkle with the flaked almonds, making sure they are well dispersed and pressed in. Transfer to a plate and allow to chill in the fridge for 20 minutes.

4 Place the fingers slightly spaced apart on a large baking tray (no need to grease or line) and bake in the oven for 15 minutes or until light golden brown.

5 Carefully transfer the fingers to a wire rack to cool.