recipes
Almond and pistachio November bones
2021-11-10
Ingredients
For the pastry
- 500g plain flour (Lamb brand)
- 1 heaped tsp baking powder
- 225g butter (Valio)
- 150g icing sugar (Lamb brand)
- Zest and juice of 1 orange
- 1 tsp vanilla extract
- 2-3 egg yolks (Le Naturelle)
For the filling
- 300g icing sugar (Lamb brand)
- 150g ground almonds (Lamb brand)
- 150g ground pistachios (Lamb brand)
- Finely grated zest 2 lemons
- 1 tsp vanilla extract
- 2-3 egg whites (Le Naturelle)
- You will also need melted white chocolate and crushed pistachios to decorate
Method
Make the pastry using the rubbing in method using the flour, baking powder and icing sugar. Add in the orange juice, zest and egg yolks and mix to a soft pastry. Chill for 15 minutes. Meanwhile make the filling. Mix together the ground almonds and pistachios with the lemon zest, vanilla and egg whites to a soft paste. Roll out the chilled pastry on a floured surface to a long rectangle and brush with water. Roll out the filling the same length and place on top. Roll over the pastry to coat the filling. Cut into 3 pieces, then roll each piece into a longer sausage shape. Cut into lengths, stick your finger into the ends to create a bone shape and place onto lined baking sheets. Bake in the oven at 200°C for 20-25 minutes. Allow to cool before coating in melted white chocolate and sprinkling the top with crushed pistachios.
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