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Almond Slice


4 oz Semolina
4 oz Self-raising flour
4 oz Butter
4 oz Caster sugar
teaspoon almond essence
1 small egg
Apricot jam
1 oz blanched, split almonds

Pre-heat oven to 350F
Put semolina, flour and sugar into a bowl and rub in the butter
Add beaten egg and almond essence and mix to a stiff paste
Divide this in two
Press half the mixture into a greased baking tin and spread with jam
Spread the remaining mixture evenly on top of the jam
Decorate with almond halves
Bake for around 20 mins or until golden brown
Allow to cool and cut into fingers