Almond Raspberry Fingers

• Ready In: 35 mins
• Yields: 30 biscuits

Ingredients

• Base

• 125 (4 ounce) g butter
• 1⁄2 cup icing sugar
• 1  cup plain flour
• 1  pinch salt
• 1⁄2 teaspoon lemon juice
• 1  teaspoon  grated fresh lemon rind
• 1⁄3 cup  raspberry jam (or other)

• Topping

• 250 (8 ounce) g  ground almonds
• 2  tablespoons sugar
• 2  eggs
• 2 1⁄2 tablespoons rum (optional)

Directions

1. Topping: In a bowl, combine together almonds, sugar, eggs and rum.
2. Place this into a piping bag fitted with a large fluted tube.
3. Keep aside.
4. Base: Cream butter and sugar together until light and fluffy.
5. In a bowl, sift flour and salt.
6. Stir in butter mixture.
7. Add lemon juice and rind, stir until combined.
8. Roll this out between 2 sheets of greaseproof paper to a 9" square.
9. Place on oven tray.
10. Prick all over with fork.
11. Bake in moderate oven 10 – 12 minutes or until golden.
12. Remove from the oven and spread the jam onto it.
13. Pipe the topping over jam in lines 1 cm (1/2") apart.
14. Return to oven and bake a further 10 minutes.
15. Remove and cut into fingers while still warm.