Posted by: marthabernie | August 7, 2013


I buy almonds and other nuts in bulk at Costco and keep them in the refrigerator or freezer.  For this recipe, I simply brought out 2 oz of almonds from the fridge and pulsed them until finely ground in my mini food processor.  Almonds are good in monounsaturated (“good”) fats, which prevent heart disease.


9 oz self raising flour

zest of one lemon

6 oz butter

5 oz light brown sugar

2 oz ground almonds

1 large egg

1 lv., 2 oz mixed raspberries and blueberries

1 oz pistachio nuts, chopped

1 oz flaked almonds

Put the flour in a food processor with the lemon zest and butter and mix thoroughly.  Add the sugar and almonds and blend.  Spoon out 6 oz of this mixture and set aside.  Add the egg to mixture left in food processor and mix to a smooth but sticky dough.  Press into a 7 x 11 inch traybake or other baking pan, lined with parchment paper.  Press lumps of mixture into the tin using the back of a spoon.  Spread the fruit over the mixture.  Stir the chopped and flaked nuts into the reserved mixture and  sprinkle over the fruit.  Press down gently.  Bake in the middle of a preheated oven at 400 degrees F for 35 to 40 minutes until golden.  If it browns too much, cover with foil.  Cool in the tin. Cut into slices, then serve with cream, if you like.

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