Serves 8 Prep 30 min Cook 30 min
- 230g (1 2/3 cups) plain flour
- 5g (1 tsp) baking powder
- pinch of salt
- 100g (1/2 cup) brown sugar
- 150g butter
- 1/2 tsp almond extract (optional)
- 1/2 tsp vanilla essence (optional)
- 95g almond meal
- 95g caster sugar
- zest from 1/2 lemon
- 1/2 tsp almond extract (optional)
- water
- 1 egg
- shaved almonds
- 1 dried apricot finely diced (optional)
- Mix ingredients for filling: almond meal, caster sugar, lemon zest, almond extract, shaved almonds, diced apricot.
- Stir in water 1 tsp at a time to form a thick damp paste.
- Beat egg and add a little at a time to reduce consistency (should only need about half the egg).
- Mix ingredients for pastry: flour, sugar, baking powder, salt, butter, almond extract, vanilla essence. Nuke for 20 seconds if needed to soften the butter. Form a dough.
- Divide pastry dough, wrap in plastic and refrigerate for 1 hr (I skip this step, I think its to make it less sticky and easier to roll?).
- Preheat oven to 180. I used 220 degrees in my crap oven with a heat diffuser at the bottom.
- Roll out pastry dough into a rectangle. Spread almond filling over the top. Try to fold the dough over the top if you can get it thin enough.
- Brush with egg. Add shaved almonds on top. Brush again with egg.
- Bake for ~20 mins or till tops start craking and going golden brown.
- Remove from oven, let cool for 5 min then empty onto a cooling rack.
These taste best on the day after being cooked.
Tags: Dessert
Original: https://geoffsbakingblog.com/2018/03/kanos-rondos-dutch-almond-cakes/