Recipes

Almond Chocolate Fingers

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
750 g Laucke Wallaby Flour 4½ cups
1000 g Shortpaste Margarine or Butter 4¼ cups
500 g Caster Sugar 2¼ cups
250 g Egg or Iced Water 1 cup
750 g Laucke Wallaby Flour 4½ cups
60 g Butter ¼ cup
75 g Sugar ¼ cup
115 g Liquid Glucose ¼ cup
125 g Flaked Almonds 3 cups
30 g Water 1¾ tsp

Method

  1. Preheat Oven to 190°C.

  2. Combine butter, sugar and first Wallaby flour in a mixing bowl until it resembles fine breadcrumbs.

  3. Add egg or water, and cream lightly for 1 minute.

  4. Add second Wallaby flour, and mix until just combined.

  5. Do not overmix.

  6. Roll out to 4 mm thickness and place onto prepared baking tray, dock the pastry and brush with raspberry jam.

  7. Bake at 190°C for 10 minutes.

  8. Topping

  9. Place butter, sugar, glucose, almonds and water into a saucepan.

  10. Stir over low heat until sugar dissolves.

  11. Bring to the boil, and continue to boil for 4 minutes.

  12. Spread over the pre-baked pastry base, and return to the oven for 5 minutes, or until the topping is bubbling all over the slice.

  13. Cut into fingers 6 cm x 3 cm when cold.

  14. Dip into melted chocolate on the diagonal from one corner to the other.

  • Laucke Specialities
  • Bake for 15 minutes
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