Ingredients Jump to Instructions ↓

  1. 1/2 cup blanched almonds, toasted

  2. 200g packet almond paste

  3. 60g butter, at room temperature

  4. 2 tablespoons caster sugar

  5. 1 egg

  6. cup orange blossom water or rosewater

  7. 4 sheets frozen shortcrust pastry, thawed

  8. cup icing sugar

Instructions Jump to Ingredients ↑

  1. Place almonds in a food processor. Process until finely ground. Add almond paste, butter, caster sugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer to small bowl and chill for 1 hour. Preheat oven to hot, 200°C. Lightly grease 2 baking trays.

  2. Cut each pastry sheet into nine even squares. Spread 2 teaspoons of filling mixture over each square. Beginning at one corner, roll dough tightly into a scroll. Gently shape into crescents. Arrange crescents on 2 prepared trays.

  3. Bake for 10-15 minutes until golden brown. Cool slightly.

  4. While pastries are still warm, brush lightly with remaining orange blossom water. Dust with icing sugar. Transfer to rack and cool completely. Store in an airtight container.

  5. Top tips This recipe would also work well with frozen puff pastry.

  6. More recipes Grilled fish with herb risotto and parsley pesto Kate's kefta tagine Garlic and chilli prawn linguine


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