Almond & Pistachio Rolls
Little almond treats with a pistachio crunch are perfect for teatime.
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Ingredients
Sweet Dough:
225g Plain Flour
80g Caster Sugar
110g Stork Margarine
1/4tsp Vanilla Essence
2 Egg Yolks
Zest of one Lemon
A Pinch of Salt
Filling:
200g Pure Ground Almonds
150g Caster Sugar
2 Egg Whites
Zest of 1 Orange
1/2tsp Almond Essence
1/2tsp Vanilla Essence
Few drops of Food Colouring (optional)
Pistachio Sugar:
100g Pistachios
50g Icing Sugar
1tbsp Cornflour
Directions:
In a bowl or using a food processor, mix all the dough ingredients together.
It will crumble at first but simply pressing it together will create a sticky firm dough.
Wrap it in plastic wrap and refrigerate for at least 20 minutes.
In the meantime let’s create the filling.
Simply mix all the filling ingredients together to create a paste.
For the pistachio sugar coating, crush the ingredients together in a blender.
To assemble the roll, open thinly the dough between baking paper sheets to avoid it from sticking.
Trim the edges to create a rectangle. The thickness should be about 4mm.
Spread the filling on top and with the help of the baking paper roll it on itself like a roll poly.
Sprinkle the pistachio sugar and coat it well.
Cover it in plastic wrap and refrigerate for 10 minutes.
Cut the roll into portions of about 1 inch thick.
Coat the bottom with pistachio sugar and place them on a baking tray lined with baking paper or a silicone mat.
Bake in a preheated oven at 200°c for 12 - 15 minutes or until they start to get some colour.
Cool them off on a wire rack and they are ready to serve.
