Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Citrus Peel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 lb unsalted butter
- 2 ounces caster sugar or superfine sugar (superfine sugar)
- 2 ounces confectioners' sugar
- 1/4 lb flour
- 2 ounces slivered almonds
- 2 ounces citrus peels
- =
Directions
Cream the butter and sugars together, add both the flours and mix well.
Add almost all the flaked almonds, work them in and roll out into 1 large round or 2 smaller rounds.
Press in the remaining almonds and citrus peel and decorate the edge by pinching with the finger and thumb.
Mark into slices and prick the top all over lightly with a fork.
On a lightly greased cookie sheet, bake at 300°F for 60 minutes or until just golden brown.
Dust with caster sugar and divide into slices while still warm.