Recipe#7346

Title: Almond Fudge Crumbles

rec.food.recipes archive

Makes 24
 75 g flaked almonds
 50 g vanilla fudge
 200 g plain white flour
 pinch salt
 2.5 ml (1/2 tsp.) bicarbonate of soda
 125 g unsalted butter
 125 g muscovado sugar
 1 egg
 5 ml (1 tsp.) almond essence
 25 g flaked almonds
 25 g vanilla fudge
 icing sugar, for dusting
 Preheat the oven to 190C, 375F, Mark 5.  Lightly grease two baking
 sheets.  Crumble the almonds into small flakes.  Finely dice the
 fudge. Sift the flour, salt and bicarbonate of soda into a bowl.
 Add the butter, cut into small pieces, and rub in using the
 fingertips.  Add the sugar, egg, almond essence, flaked almonds
 and fudge and mix to a fairly firm dough. Turn onto a lightly
 floured surface and roll into a cylinder, 23cm (9 inches) long.
 Cut the dough into 24 rounds.
 Place the rounds, slightly apart on the baking sheets. Lightly
 crumble the almonds and chop the fudge for the topping.  Scatter
 over the biscuits and press down lightly to adhere.  Bake the
 biscuits for about 12 minutes until turning golden around the edges.
 Leave on baking sheets for 5 minutes the transfer to a wire rack
 to cool.  Serve dusted with icing sugar.
 Variations:
 Coffee and walnut crumbles:  Add 15ml (1 Tbsps) finely ground
 espresso coffee to the dry ingredients and substitute finely ground
 walnuts for the almonds.
 Apple and raising crumbles:  Use raisin fudge and substitute chopped
 dried apples for half of the almonds