75g Caster Sugar
75g Dark Brown Sugar
240g NEILL’S®Plain Flour
2tsp Almond Extract
0.5tsp Baking Powder
60g Caster Sugar
40g Ground Almonds
0.5tsp Lemon Juice
Half an egg white
Milk and Almonds/Sliced Almonds for decoration
Preheat oven to 170c
Cream the butter and sugars together until smooth.
Beat in the eggs and almond extract.
Sieve the flour and baking powder together and stir this into the butter mixture.
Mix until it forms a dough. Refrigerate for at least an hour to firm up.
While waiting we can prepare the filling.
In a small bowl mix the caster sugar, half an egg white, ground almonds and lemon juice. It should form a thick sticky mixture. Set this to the side
In a cupcake tray (with or without paper cases, I find these work fine either way) place heaped teaspoon of the mixture into each case. Press down and make an indent in the centre.
Place about 3/4 of a teaspoon of the filling in the middle. Place another 0.5tsp of the batter on top of the filling and gently press down to cover the filling.
Brush with a little butter and top with an almond or sliced almond.
Bake for 16/17 mins.
Allow to cool and remove from tray.