Almond And Apricot Cookies (Pastini Di Mandorle) Recipe

• 125 gm butter softened
• 200 gm caster sugar
• 1 med egg beaten
• 4 dsh almond essence
• 250 gm plain flour
• 1 tsp baking pwdr
• 1 Tbsp. lowfat milk
• 50 gm blanched almonds finely minced
• 2 Tbsp. apricot jam

1. Cream the butter and sugar together till light and fluffy then beat in the egg and almond essence.
2. Sift the flour and baking pwdr together and stir into the mix with sufficient lowfat milk to create a smooth paste.
3. Roll teaspoonfuls of the mix into balls.
4. Roll in minced almonds and place well apart on a greased baking sheet.
5. Make a deep dent in the centre of each and fill with jam.
6. Bake in a preheated moderately warm oven 200 degrees C (400 degrees F) Gas Mark 6 for 12 to 15 min till golden brown.
7. Leave for 5 min then transfer to a wire rack and leave till cool.
8. Store in an airtight tin.
9. Makes about 36

butter, caster sugar, egg, flour, baking pwdr, milk, apricot jam

Taken from cookeatshare.com/recipes/almond-and-apricot-cookies-pastini-di-mandorle-63511 (may not work)