150g short crust pastry (6oz) (See Basic Recipie)
75g butter (3oz)
75g caster sugar (3oz)
75g ground almonds (3oz)
1tbsp honey (15ml)
coffee essence
coffee glace icing ( see basic recipie )
walnuts to decorate
- Line boat-shaped tins with pastry. Prick bottoms and bake 'blind'
- Cream butter and sugar, mix in almonds, honey and coffee essence
- Pipe into baked pastry cases and leave until firm.
- Coat with coffee glace icing and top with half a walnut
