Ingredients
- 1 sheet of store bought puff pastry
- 15 g egg white, 1 tbsp
- 75 g confectioners’ sugar, ⅔ cup, plus more for dusting
- lemon zest from 1 lemon
- ½ teaspoon lemon juice
- ½ cup raw almond slices, or enough to cover the surface of puff pastry
Instructions
-
Preheat the oven to 350°F (180°C)
-
Take the puff pastry out from the freezer to let it thaw a little bit.
-
Meanwhile, whisk egg white, confectioners’ sugar, lemon zest, and lemon juice together and set it aside.
-
Place the puff pastry sheet on a cutting board, unfolding it immediately after it has thawed enough that you are able to separate them. Dust off some excess flour on the puff pastry.
-
Use a spatula or the back of a spoon to apply the egg white mixture on the puff pastry sheet.
-
Evenly top the entire puff pastry sheet with almond slices.
-
With a sharp knife, cut the puff pastry sheet into 24 rectangular pieces (or any shape you like!) and place them on a lined baking sheet with some space between each piece.
-
Bake for 18-20 minutes or until it’s all puff up and golden brown.
-
Dust with some confectioners’ sugar if desired.
Notes
To continue reading, scroll down and click Next👇👇
ADVERTISEMENT
Pages: 1 2
ADVERTISEMENT
ADVERTISEMENT