OK so if you can find almond extract/essence BUY IT. I cannot get it for love nor money and it makes the whole thing much more almondy and more traditionally Bakewell. As these stand (ie. without the essence) they taste good and subtly almondy but to really nail it you need the essence. But, as I say, no one in durham seems to sell it.
I like them in bar format because you can give them away and so you don't end up binging on junk. Balance is the name of the game chaps.
Enjoy. Allergic to nuts? Try this recipe (without almonds, could add essence if you have it/it's ok): Cheat Bakewell.
I like them in bar format because you can give them away and so you don't end up binging on junk. Balance is the name of the game chaps.
Enjoy. Allergic to nuts? Try this recipe (without almonds, could add essence if you have it/it's ok): Cheat Bakewell.
Ingredients
Method
Line a baking dish with baking paper (mine it about 9-10 inches in diameter) and then pop some pastry in. It wants to cover the bottom and slightly come up the edges but not much. We are making bars here.
Blind bake for 12 mins at 200. It'll just go golden brown.
Whilst it is in the oven, get the top ready. Blitz the butter and sugar together (it helps if you cube the butter a bit). Add in the egg and blitz. Add in the ground almonds. Whizz.
When the pastry is done, spoon some jam on (three pudding spoons did me just fine). Try not to spill the jam over the edge otherwise it'll be harder to get out and also it'll burn. Not what we want. Now scoop the almond mix on top and spread about.
Cook for 10 mins at 200 then cover with tin foil to stop the top burning. Cook for a further 25 mins at 200. If you don't cook it long enough it'll be a soggy almondy topping (I discovered this my first time making it).
- Ready roll shortcrust pastry
- 80g butter
- 100g sugar
- 1 egg
- 100g ground almonds (and almond extract if you can find it, I can't)
- Jam
Method
Line a baking dish with baking paper (mine it about 9-10 inches in diameter) and then pop some pastry in. It wants to cover the bottom and slightly come up the edges but not much. We are making bars here.
Blind bake for 12 mins at 200. It'll just go golden brown.
Whilst it is in the oven, get the top ready. Blitz the butter and sugar together (it helps if you cube the butter a bit). Add in the egg and blitz. Add in the ground almonds. Whizz.
When the pastry is done, spoon some jam on (three pudding spoons did me just fine). Try not to spill the jam over the edge otherwise it'll be harder to get out and also it'll burn. Not what we want. Now scoop the almond mix on top and spread about.
Cook for 10 mins at 200 then cover with tin foil to stop the top burning. Cook for a further 25 mins at 200. If you don't cook it long enough it'll be a soggy almondy topping (I discovered this my first time making it).
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