Almond-topped mince pies - Good Food Middle East
These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite
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Cooking tools:
- Oven
- Refrigerator
- Mixing bowl
Ingredients
- 100g soft pitted prunes, finely chopped (optional)
- 1 tbsp Armagnac or brandy (optional)
- 450g shop-bought mincemeat or Quick-to-mix homemade mincemeat (see 'Goes well with' below, right)
- 280g plain flour, plus extra for dusting
- 140g cold unsalted butter, cut into small cubes
- 4 tbsp golden caster sugar
- 1 large egg, beaten
- 140g soft unsalted butter
- 140g golden caster sugar
- 85g self-raising flour
- 100g ground almonds
- 2 large eggs, beaten
- ½ tsp almond extract
- handful flaked almonds
- icing sugar, to dust
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