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300 g/11 oz plain (all-purpose) flour
50 g/2 oz butter or margarine, melted
3 eggs, beaten
A pinch of salt
225 g/8 oz/2 cups almonds, chopped
200 g/7 oz/scant 1 cup caster
(superfine) sugar
Grated rind and juice of 1 lemon
90 ml/6 tbsp kirsch |
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Method:
Place the flour in a bowl and make a
well in the centre. Stir in the butter, eggs and salt and mix to a
soft dough. Roll out thinly and cut into narrow ribbons. Mix together
the almonds, sugar and lemon rind. Grease a 23 cm/9 in cake tin (pan)
and sprinkle with flour. Arrange a layer of the pasta ribbons in the
base of the tin, sprinkle with a little of the almond mixture and
drizzle with a little of the kirsch. Continue layering, ending with a
layer of pasta. Cover with buttered grease-proof (waxed) paper and
bake at 180°C/ 350°F/gas mark 4 for 1 hour. Turn out carefully and
serve warm or cold.
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