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A Spanish inspired treat!



  • 1.

    Once the almonds have cooled process them in a food processor to a very fine meal.

  • 2.

    Place the almond meal into a bowl and add the browned sugar.

  • 3.

    Rub through the 250g butter.

  • 4.

    Add some sultanas and dried figs, the honey and lemon zest.

  • 5.

    Fold all ingredients in well and then mould the mixture into small finger sized portions.

  • 6.

    Place these on a lightly floured baking tray for about 15 minutes at 180 degrees and while they are still hot coat them in copious amounts of icing sugar for a festive look and feel.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Monte Carlos Biscuits.


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