Issue link: https://read.uberflip.com/i/1547435
22 N o e l P a r i s INGREDIENTS For the sweet pastry 500g plain flour 175 g castor sugar 1 tsp baking powder 1/2 tsp fine salt 250g good quality unsalted butter 3 egg yolks 1 whole egg Lemon rind of 1 lemon ( use local lemon) I tsp vanilla 1/2 tsp almond extract For the filling 500g good quality ground almonds 250g icing sugar 100g fine custor sugar 3 egg whites 1 tsp vanilla 1/2 tsp almond extract 100 g roasted chopped blanched almonds Lemon rind of 1 lemon For the toppings 500g royal icing mix 70ml of cold water Mixed roasted chopped almonds and pistachios METHOD The pastry 1. Sift the flour, baking powder and salt into a bowl. 2. Add the lemon zest and sugar, and mix well. 3. Add the chopped butter and rub it into the flour mixture until it resembles breadcrumbs. 4. Add the eggs and mix until a smooth dough forms. The filling 1. Mix the vanilla extract with the egg whites and whisk lightly until combined. 2. Place all the dry ingredients in a bowl, then gradually add the egg-white mixture, mixing until a smooth paste forms. ASSEMBLY 1. Divide the pastry into seven portions of approximately 150g each. 2. Preheat the oven to 180°C (160°C fan). Line baking trays with baking paper. 3. Roll out the portions of dough and cut out seven bone shapes using a cutter or template. 4. Fill and seal. Place the shapes on the prepared trays. Divide the almond filling between them, spreading it evenly while leaving a small border around the edges. Brush the borders with a little water, cover with the remaining pastry shapes and press the edges firmly to seal. 5. Bake for 25–30 minutes, until the pastry is set and lightly golden. Leave to cool on the trays for a few minutes before transferring to a wire rack. 6. Once the bones are completely cool, coat them with the icing and sprinkle with chopped almonds and pistachios, if desired. Leave to set before serving. November Bones