Recipe - Lemony Almond Fingers

PASTRY
6 ounce Potato flour
2 ounce Matzo cake meal
1 ounce Granulated sugar
1 Egg
5 ounce Margarine, softened

FILLING
4 ounce Ground almonds
4 ounce Granulated sugar
2 Egg yolk
Lemon curd

Mix pastry ingredients with wooden spoon or food processor until fully
blended. Wrap in plastic and chill in freezer 10 min or refrigerator 1 hr.
Mix together ground almonds, sugar and egg yolks.

Roll out pastry and cut into two 12x2 1/2" sheets. Dampen with a bit of
water and spread filling on top. Using a spoon handle, make a shallow
depression lengthwise down each bar. Return to freezer fo r 10 min or
refrigerator for 1 hr to allow pastry to rest.

Bake at 375F for 15 min until pastry is set and golden. Fill channels with
lemon curd and bake additional 10 min until pastry is browned. Cool and cut
into fingers.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986
Recipe by: Ann Kaye and Hetty Rance Posted to MCRecipe Digest V1 #535 by
"Master Harper Gaellon" gaellon@inch.com on Mar 22, 1997