Ingredients
-
For the Pastry:
- 500g plain flour
- 1 heaped tsp baking powder
- 225g Valio unsalted butter
- 150g icing sugar
- Zest and juice of 1 orange
- 1tsp vanilla extract
- 2-3 egg yolks
For the Filling:
- 350g mixed ground almonds and pistachios
- 300g icing sugar
- Finely grated zest 2 lemons
- 1tsp vanilla extract
- 2-3 egg whites
- melted white chocolate & crushed pistachios to decorate
Directions
- Make the pastry using the rubbing in method using the flour, baking powder and icing sugar.
- Add in the orange juice, zest and egg yolks and mix to a soft pastry. Chill for 15 minutes. Meanwhile make the
filling. Mix together the ground almonds and pistachios with the lemon zest, vanilla and egg whites to a soft paste. - Roll out the chilled pastry on a floured surface to a long rectangle and brush with water. Roll out the filling the same length and place on top.
- Roll over the pastry to coat the filling. Cut into 3 pieces, then roll each piece into a longer sausage shape. Cut into lengths, stick your finger into the ends to create a bone shape and place onto lined baking sheets.
- Bake in the oven at 200C for 20-25 minutes. Allow to cool before coating in melted white chocolate and sprinkling the top with crushed pistachios.
Original recipe by Aroma Kitchen.