Sweet almond pastry
- 940g butter
- 625g icing sugar
- 625g almond ground
- 5 eggs
- 1 kg flour
- mix flour, butter and almond together for 10 mins until crumble texture achieved
- add one per time eggs and bind together
- want to achieve a pastry that is soft and easy to handle
- roll with little flour making sure it doesn’t stick to rolling pin and cut into shape required.
- Bake 180 c 14 mins on greaseproof paper
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