Ingredients

Group 1
Ingredient
KG
Pettina Kokomix
3.000
Water (Variable)
1.200
Sliced almonds
0.150
Apito Imitation Almond Essence
0.010
Total Weight: 4.360

Method

1. Par bake a Sweet Shortpaste Sheet (Recipe No. 16608A)
2. Spread a thin layer of APRICOT FILLING
3. Place all ingredients in mixing bowl
4. Blend on 2nd speed for approximately 3 minutes
5. Spread mixture over prepared Shortbread Sheet
6. Sprinkle approximately 50g sliced almonds on top of slice
7. Bake at oven temperature 180°C
8. Allow to cool completely prior to decorating

Yield

The above recipe is suitable for one standard baking tray. Suggested decoration: Dust with 424001 PETTINICE DUSTING SUGAR or 422502 BAKELS ICING SUGAR MIXTURE or leave plain.

Product Used

Ingredients

Group 1
Ingredient
KG
Pettina Kokomix
3.000
Water (Variable)
1.200
Sliced almonds
0.150
Apito Imitation Almond Essence
0.010
Total Weight: 4.360

Method

1. Par bake a Sweet Shortpaste Sheet (Recipe No. 16608A)
2. Spread a thin layer of APRICOT FILLING
3. Place all ingredients in mixing bowl
4. Blend on 2nd speed for approximately 3 minutes
5. Spread mixture over prepared Shortbread Sheet
6. Sprinkle approximately 50g sliced almonds on top of slice
7. Bake at oven temperature 180°C
8. Allow to cool completely prior to decorating

Category

Category

Patisserie

Finished Product

Finished Product

Slices