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Pastry
400grams Self Raising Flour
200grams Caster Sugar
lemon peel
100grams Margerine(stork)
2 eggs
vanilla essence
Method
Rub flour and margerine until it resembles
breadcrumbs. Add sugar and lemon peel. Add the
vanilla essence and slowly the eggs until u form a
dough. If u need add some lemon juice .
Filling
400grams ground pure almonds
300g caster sugar
7 eggs
50g candied peel
20ml whisky
1 teaspoon almond essence
lemon peel
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