Almond horseshoes

Almond horseshoes

By
From
Cooking from the Heart
Makes
64
Photographer
Mark Roper

Ingredients

Quantity Ingredient
500g plain flour
250g unsalted butter
300ml sour cream

Filling

Quantity Ingredient
500g sugar
1kg walnuts, shelled and ground
3 tablespoons milk

Method

  1. Process the flour, butter and sour cream in a food processor until well combined and sticky. Shape the mixture into eight large balls and refrigerate overnight.
  2. The next day, preheat the oven to 200°C and grease two large baking trays.
  3. Working with one ball at a time, remove the pastry from the fridge to soften on the benchtop.
  4. Blend all the filling ingredients together in a food processor to make a paste.
  5. When the dough ball is at room temperature, flatten it into a round disc and cut into eight wedges. Place a spoonful of the filling at the thick end of the wedge, then roll up the dough to form a crescent. Repeat with the remaining dough and filling.
  6. Place the biscuits on the baking trays and bake for 5 minutes. Reduce the oven temperature to 180°C and bake for another 25 minutes, or until browned.
Tags:
Jewish
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