Almond Shortcakes


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Mouth-watering, rich, delicious pastries.

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Preparation Time : 
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Makes 25 pastries.
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For the shortcake
170 gms plain flour (maida)
115 gms margarine or butter
55 gms powdered sugar
1 tsp vanilla essence

For the almond mixture
40 gms soft margarine or butter
40 gms powdered sugar
a few drops almond essence
55 gms powdered cashewnuts (kaju)
3 tsp levelled, plain flour (maida)

For the decoration
2 tbsp sweetened whipped cream
2 tsp red jam


    For the shortcake

    1. Cream the margarine and sugar very well until light and creamy.
    2. Add the vanilla essence and beat well.
    3. Add the flour and gradually go on mixing till it forms into a soft dough.
    4. Roll out to about 6 mm. (1/4") thickness on a floured board.
    5. Stamp out into rounds with a biscuit cutter of about 50 mm. (2") diameter.
    6. Grease and dust a pastry tin with about 50 mm. (2") cavities and put the shortcake rounds in the cavities.

    For the almond mixture

    1. Cream the margarine and sugar very well until light and creamy.
    2. Add the almond essence and mix well.
    3. Add the cashewnuts and flour and mix well.

    How to proceed

    1. Put 3/4 teaspoon of the almond mixture on each shortcake round.
    2. Bake in hot oven at 400°F for 20 to 25 minutes.
    3. Cool the pastries.
    4. Fill with a little cream and jam and serve.
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