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The benefaction by which Thomas Guy founded the well-kn...These dainty almond bites are incased in shortcrust pastry and brought together with Fortnum’s elegant Rose Petal Jelly. They make a delightful addition to afternoon tea. Store for up to a day in an airtight container.
Preheat the oven to 190°C/375°F/ gas mark 5. Roll out the pastry on a lightly floured surface and use it to line a 17 cm square baking tin. There’s no need to grease the tin first.
Prick the pastry all over with a fork then spread it evenly with the jelly.
Mix the icing sugar and ground almonds together in a bowl. In another, large, clean, grease-free bowl, whisk the egg whites until stiff and then fold in the almond and sugar mixture.
Spread this over the prepared pastry and sprinkle with the slivered almonds. Bake for around 1 hour until golden brown and firm to the touch. Cool in the tin, then cut into squares to serve.
Preheat the oven to 190°C/375°F/ gas mark 5. Roll out the pastry on a lightly floured surface and use it to line a 17 cm square baking tin. There’s no need to grease the tin first.
Prick the pastry all over with a fork then spread it evenly with the jelly.
Mix the icing sugar and ground almonds together in a bowl. In another, large, clean, grease-free bowl, whisk the egg whites until stiff and then fold in the almond and sugar mixture.
Spread this over the prepared pastry and sprinkle with the slivered almonds. Bake for around 1 hour until golden brown and firm to the touch. Cool in the tin, then cut into squares to serve.