lumicero/recipes-ing2inst huggingface dataset:
Title: Pistachio and Rose Water Cupcakes
Ingredients:
- 1 sweet butter
- 1 self-rising flour
- 2 eggs
- 4 rose water
- 1 cream cheese
- 1 powdered sugar
- 1 1/2 rose water
- 2 pistachios
- 3
Instructions:
1. Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
2. Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
3. Spoon batter into the cups; bake 20 minutes.
4. Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
5. Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
6. Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.
Title: Yummy Strawberry Trifle
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 French vanilla pudding mix
- 1 ladyfingers
- 1 strawberries
- 1 frozen strawberries
- 1 Cool Whip
- 1 walnuts
- 1 brandy
- 1/4
Instructions:
1. Make jello according to directions and refrigerate till cool and beginning to set.
2. Make pudding according to directions and refrigerate till cool and set-- place plastic wrap directly on pudding so no skin is formed.
3. Use a clear glass dish 10 X 15 X 2 or use a regular trifle bowl, clear glass, straight sides.
4. FIRST LAYER Slice sponge cake about 1/2 inch thick and layer bottom of dish (or layer lady fingers).
5. Sprinkle brandy on cake.
6. SECOND LAYER Slice strawberries in half.
7. Alternate strawberries, peaches and pears around edge and fill in the rest (make it pretty around the edge).
8. Sprinkle walnuts over all.
9. THIRD LAYER Spoon Jello over all making sure it shows at edge.
10. FOURTH LAYER Spoon pudding over jello-- make sure it shows.
11. FIFTH LAYER When ready to serve, spread whipped topping on.
12. decorate with strawberries or other berries or fruit.
Title: Lemon Cream Dessert Cake
Ingredients:
- 1 water
- 1 lemons, rind of
- 1/3 lemon juice
- 3 confectioners' sugar
- 3 cream cheese
- 2 vanilla instant pudding mix
- 3 milk
- 2 -3 lemon, rind of
- 1 blueberries
- 1 strawberry
- 1 lemon, rind of
- 1
Instructions:
1. Grease and flour a 10-inch tube pan.
2. In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
3. Beat for 2 minutes on high speed.
4. Set aside 2 cups of the batter.
5. In a small bowl, beat egg yolks on high speed for 2 minutes.
6. Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
7. Layer batters alternately in prepared pan, beginning and ending with yellow batter.
8. Using a narrow spatula, gently swirl through batters to marble.
9. Bake in a 350°F oven about 45 minutes or until it tests done with toothpick.
10. Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
11. For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.
12. Fold in the frozen whipped dessert topping.
13. In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
14. Stir in 1 tablespoon shredded lemon peel.
15. Fold the pudding into the cream cheese mixture.
16. To Assemble Cake: Cut cake horizontally into three layers.
17. Spread some of the frosting between layers.
18. Frost entire cake with remaining frosting.
19. Garnish with blueberries, sliced strawberries and small pieces of lemon peel.
Title: South African Buttermilk Dessert.
Ingredients:
- 3 1/2 butter
- 6 1/2 eggs
- 3 flour
- 1 baking powder
- 2 salt
- 1/2 buttermilk
- 1 vanilla
- 2 ground cinnamon
- 1 sugar
- 3
Instructions:
1. Set oven at 350 deg F/180 deg Celsius.
2. Grease a fairly deep oven dish (about 9 x 9 x 3 inches, more or less): this is quite a large dessert.
3. Using an electric mixer, whisk butter a little until light and fluffy.
4. Add the sugar, and cream the two together well, until pale and creamy.
5. Add the beaten eggs in three batches, beating well after each addition: you want a pale, creamy mixture. Add the vanilla during this process.
6. Mix the dry ingredients in a bowl.
7. Add dry ingredients alternately with the buttermilk to the butter mixture, whisking lightly after each addition. Beat until you have a smooth batter.
8. Ladle into prepared greased oven dish.
9. Bake about 45 - 55 minutes, until the pudding is slightly puffy and golden on top. It will crack -- it's not a fault, this is a rustic dessert.
10. As it cools, it will sink slightly -- that's normal.
11. Take out of oven and strew over the cinnamon-sugar you have prepared.
12. Serve hot or lukewarm, as is, or with warm custard or ice-cream. It is also delicious with fruit syrups or maple syrup.
Title: Vanilla & Chocolate Swirls
Ingredients:
- 4 butter
- 4 margarine
- 8 white sugar
- 1 self-raising flour
- 1 salt
- 1/3 vanilla extract
- cocoa powder
Instructions:
1. You will have to make the dough twice using the first 4 ingredients but adding the vanilla and the cacao to the different batches.
2. If the dough is too soft to roll out, wrap it up and put in the fridge to firm up.
3. On baking parchment/paper roll out the vanilla dough into a rectangle approx ¼ inch thick.
4. Do the same with the chocolate dough, use flour for rolling if the dough is sticky.
5. Use hands and/or fingers to shape or patch, so they will end up the same size as much as possible.
6. Lift chocolate dough with paper and invert on top of the vanilla, press the two layers firmly together, shape if necessary.
7. Grip the paper on the long side of the rectangle and use it to help roll up the dough like a Swiss Roll.
8. By this time the dough is probably too soft again and you will have to put it back into the fridge until firm.
9. Preheat the oven to 325 degrees F.
10. Take dough out of the fridge and cut into approx ¼ inch slices, put on baking tray{s} and bake for 15 to 20 minutes.
11. Leave to cool for 5 minutes when they come out of the oven before you lift them off the tray.
Title: Triple Layer Chocolate Mousse
Ingredients:
- 10 bittersweet chocolate
- 4 eggs
- 2/3 powdered sugar
- 1/3 granulated sugar
- 1 heavy cream
- 10 bittersweet chocolate
- 12 heavy cream
- 4 chocolate Cool Whip
Instructions:
1. SOFT MOUSSE: Melt chocolate over simmering water of a water bath.
2. Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly.
3. Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer.
4. While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Spoon whites on top of yolks but do not fold.
5. Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated. Do not over fold. Store in refrigerator until ready to use (should be used as soon as possible).
6. SOLID CHOCOLATE MOUSSE: Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream).
7. Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set.
8. TO SERVE: Place the two mousses in composition to contrast each other. Garnish with chocolate cool whip.
Title: Caramel Chocolate Cookies
Ingredients:
- 1/2 butter
- 1 white sugar
- 1 egg
- 1/3 milk
- 1 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 confectioners' sugar
- 12 corn syrup
- 1 1/2 hot water
- 2 pecans
- 1
- 2 -3
Instructions:
1. In a mixing bowl, cream together the butter and sugar.
2. Add egg, milk, vanilla extract, and chocolate and stir.
3. Combine together the flour, baking powder, and salt and then gradually add to creamed mixture.
4. Cover dough and refrigerate overnight or for a few hours so it is easy to handle.
5. Cut each caramel piece into fours.
6. Shape about a tablespoon of dough around each caramel. Be sure that all the caramel is completely covered and place 2 inches apart on a lightly greased cookie sheet.
7. Bake at 400 for 6-8 minutes or until set.
8. Cool cookies on wire rack.
9. For frosting, combine the confectioners' sugar, chocolate, corn syrup and enough water to make a thick spreading consistency.
10. Frost cookies and if desired, sprinkle with pecans.
11. When I made this recipe I was only able to make around 30 cookies, so if you want more cookies, use less dough around each caramel. Watch baking time, because they bake up fast!
Title: Colorburst Cupcakes
Ingredients:
- 18 1/4 eggs
- 2 light sour cream
- 1 skim milk
- 1/2
- 1/3
Instructions:
1. Combine all ingredients except coloring until blended. Then use a mixer on medium speed until all the lumps are gone. Roughly 3-4 minutes.
2. Now pick out your colors. Your best bet would be to use gel coloring. The recipe on ourbestbites.com and I used 5 colors. Red, orange, yellow, green and blue. You can mix and match however you want. 4th of July try Red and Blue and plain uncolored white cake. Halloween use orange and black. The possibilities are endless. I used roughly 1/8-1/4 teaspoon of coloring. Change it to your liking.
3. Layer spoonfuls of colored batter in your muffin liner. A good trick the authors give from ourbestbites.com is to see how many teaspoons or tablespoons it takes to fill your liner. This will tell you roughly how much batter you can use per cupcake. It will help you make your color choices trust me!
4. Bake according to the box. Mine took right around 20 minutes and my cupcakes were 3/4 full with batter.
5. Cool cupcakes and frost or leave plain. They look great either way. Enjoy!
Title: Avocado Fruit and Nut With Balsamic Chocolate Sauce
Ingredients:
- 2 bananas
- 2 fresh blueberries
- 2 mangoes
- 1 fresh strawberries
- 2 avocados
- 1/2 walnut pieces
- 1/2 half-and-half
- 2 fresh basil
- 3 mint
- 4 -6
Instructions:
1. Place cut fruit in bowl.
2. Add walnuts.
3. Gently mix together.
4. Spoon into individual serving dishes.
5. Combine chocolate chips, vinegar and Half and Half in small sauce pan
6. Stir over low heat until chocolate is melted and ingredients are well blended
7. Spoon over fruit cups.
8. Garnish with fresh basil or mint.
Title: Walnut Pie Crust Recipe
Ingredients:
- 1 all-purpose flour
- 1/3 sugar
- 1/2 cinnamon
- 1 salt
- 3/4 walnut pieces
- 6 butter
Instructions:
1. Preheat the oven to 350 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
2. Place the flour, sugar, cinnamon, and salt in a small bowl and stir to combine.
3. Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the flour mixture and stir to combine.
4. Add the melted butter and combine well.
5. Press the mixture into the buttered pie pan making certain that the crust is of even thickness.
6. Bake for 15 to 18 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.
Title: Hazelnut (Nutella) Filled Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1/8 salt
- 1 flour
- 4 eggs
- 1 hazelnuts
- 1 strawberry
- 1
Instructions:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat. Beat in flour, stirring constantly, until mixture forms a ball. Remove pan from heat, and let cool for 5 minutes.
3. Beat in eggs, one at a time, at medium speed with an electric mixer until mixture is smooth.
4. Spoon or pipe dough into 10 (2-inch) mounds onto prepared baking sheet. Bake for 30 to 33 minutes or until puffed and golden brown. Set aside to cool.
5. Cut cream puffs in half horizontally. Remove soft dough from inside. Spoon Nutella into bottoms of cream puffs and sprinkle with hazelnuts. Cover with tops of cream puffs. Garnish with whipped cream, chocolate and Strawberries, if desired.
6. Serve freshly made or chilled.
Title: Emeril's Easy Molten Chocolate Cakes
Ingredients:
- 8 unsalted butter
- 2 flour
- 6 bittersweet chocolate
- 2 heavy cream
- 2 confectioners' sugar
- 2 eggs
- 2 sugar
- 1/4 vanilla extract
- 1 salt
- 1
Instructions:
1. Preheat the oven to 450 degrees F.
2. Butter and flour 4 (6-ounce) ramekins or baking dishes, tapping out the excess flour.
3. Set on a baking sheet.
4. In a double boiler, or a glass bowl set over a pan of boiling water, melt butter with the chocolate, cream, and powdered sugar, stirring until smooth.
5. Remove from the heat.
6. In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes.
7. Sift flour into the egg mixture and fold together.
8. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 10-12 minutes.
9. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
10. Sprinkle cocoa over the cakes, and serve.
11. Fresh berries, ice cream or whipped cream make a nice accompaniment.
Title: Peppermint Pound Cake
Ingredients:
- 3/4 unsalted butter
- 1 cream cheese
- 3 granulated sugar
- 6 eggs
- 3 cake flour
- 1 vanilla extract
- 3/4
Instructions:
1. Preheat oven to 300°F.
2. Grease and flour (or use baking spray) a bundt or tube pan.
3. In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
4. Add the sugar and cream until light.
5. Add the egg yolks, one at a time, and beat well after each addition.
6. Add the flour in stages, blending well after each addition (do not overbeat).
7. Fold in the vanilla and peppermint.
8. In a separate bowl, whip the egg whites until stiff, but not dry.
9. Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
10. Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.
Title: Raspberry Cream Cheese Brownie Pie
Ingredients:
- 1 butter
- 1 margarine
- 2 sugar
- 3 eggs
- 2 vanilla
- 2 all-purpose flour
- 1/2 baking powder
- 11 cream cheese
- 1 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and 1 2/3 cup sugar until fluffy.
3. Beat in 3 eggs, 1 at at time.
4. In a smallish bowl, combine flour and baking powder.
5. In a small bowl, microwave 1 2/3 cup chocolate chips @ 80% power about 2 minutes, stirring after 1 minute. Be careful the chips don't seize. I have found they are likely to do this in a microwave.
6. Stir melted chocolate into butter/sugar mix.
7. Add dry ingredients to the creamed mixture. Stir until it is well blended.
8. Line a 9" spring form pan with foil and grease.
9. Spread chocolate mixture into pan.
10. Bake 40 minutes.
11. In a small bowl, microwave remaining chips on 80% power for 2 minutes, stirring after 1 minute.
12. In a large bowl, beat cream cheese and 1/3 cup sugar till smooth.
13. Add 1 egg and 1 tsp vanilla. Beat until smooth.
14. Stir in melted chocolate.
15. Gently spread cream cheese misture over warm brownie layer.
16. Bake approx 15 minutes or until cream cheese mixture is set. Cool on wire rack.
17. Cover and chill.
18. To serve, melt jam in a heavy small saucepan over medium heat. Remove from heat, cool.
19. Remove sides of springform pan.
20. Spoon melted raspberry jam over each piece of pie.
Title: Moostrahana
Ingredients:
- 1 bulgur
- 4 water
- 1/2 maple syrup
- 2 honey
- 1 cinnamon
- 1 walnuts
Instructions:
1. Cook bulgur in water for 30 minutes.
2. Add sugar, cook additional 10 minutes.
3. Remove from heat, add honey, cinnamon and 1/2 cup walnuts.
4. Dust 9"x9" pan with additional cinnamon. Pour in wheat mixture.
5. top with remaining 1/2 cup walnuts and a sprinkling of cinnamon.
6. Cover and chill several hours.
7. Cut into squares.
Title: Lemon Creme Brulee Tart
Ingredients:
- 1 all-purpose flour
- 1/4 powdered sugar
- 1 salt
- 6 unsalted butter
- 4 sugar
- 1 sugar
- 3/4 eggs
- 2 fresh lemon juice
- 3/4 lemon zest
- 4 lemon slice
- 2
- 1/2
- 1
Instructions:
1. For crust: Combine flour, sugar and salt in processor.
2. Blend 5 seconds.
3. Using on/off turns, blend in butter until coarse meal forms.
4. Add 4 teaspoons cream.
5. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
6. Gather dough into ball; flatten into disk.
7. Wrap and chill at least 2 hours.
8. Preheat oven to 350°F.
9. Roll out dough on floured surface to 12-inch round.
10. Transfer to 9-inch diameter tart pan with removable bottom.
11. Roll overhand in, pressing to form double thick sides.
12. Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
13. Brush inside of hot crust twice with egg white.
14. Maintain oven temperature.
15. For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
16. Mix in lemon juice and lemon peel.
17. Pour filling into warm crust.
18. Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
19. Cool completely about 1 hour.
20. Preheat broiler.
21. Place tart on baking sheet.
22. Cover edge of crust with foil to prevent burning.
23. Sprinkle tart with 2 tablespoons sugar.
24. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
25. Transfer tart to rack.
26. Cool until topping is crisp, about 1 hour.
27. Push tart bottom up, releasing tart.
28. Place on platter, garnish with lemon slices, if desired, and serve.
Title: Gelatin Spheres
Ingredients:
- 2 gelatin powder
- 8 cold water
Instructions:
1. Prepare 1-2 days ahead.
2. Attach blown up balloons to skewers with tape. Grease each balloon with oil. This is optional, because it usually comes off without oil. If you’d like to play safe, grease them.
3. Add water and gelatin to a microwave safe bowl. Mix until well combined. Allow it to bloom (rest) for 10 minute Place in microwave for 15 seconds, or until it is dissolved. Add gel paste at this point.
4. Dip balloons into the gelatin mixture, leaving the tied end wear the balloon meets the stick without gelatin.
5. Place the coated balloons on a piece of styrofoam and allow to dry for about 24-48 hours.
6. To remove balloon, cut a small slit by the knot and gently pull the balloon out from the bubble. You can trim the base, where the hole is, so that it lays evenly onto the cake.
Title: Peppermint Frosting - Dairy Free
Ingredients:
- 2 cream of tartar
- 1/4 salt
- 1/4 sugar
- 1/4 light corn syrup
- 3/4 vanilla
- 1 1/4
- 1/4
- 2
Instructions:
1. In small bowl, blend on high egg whites, cream of tartar, and salt until soft peaks form.
2. Gradually beat in sugar until glossy.
3. Gradually beat in corn syrup and vanilla.
4. Add peppermint extract and blend well.
5. Beat until stiff peaks form (about 6 minutes).
6. Blend in green food colouring.
Title: Harvest Fruit Dessert
Ingredients:
- 1/2 sugar
- 1/2 flour
- 1 Philadelphia Cream Cheese
- 1 maple syrup
- 1/4 egg
- 1 plums
- 2 apples
- 2 pecans
- 1/4
Instructions:
1. Heat oven to 375°F Process margarine and 1/3 cup sugar in food processor until fluffy. Add flour; process until blended. Press onto bottom and 2-inch up side of 9-inch springform pan.
2. Beat cream cheese and remaining sugar until well blended. Stir in 3 tablespoons syrup and egg. Spread on crust. Top with fruit; sprinkle with pecans.
3. Bake 40-45 minutes or until center is almost set. Let stand 5 minutes. Run knife around rim of pan to loosen; cool before removing rim. Refrigerate 3 hours. Drizzle with remaining syrup just before serving. Refrigerate leftovers.
4. TIP: Top each piece wirth a dollop of thawed Cool Whip Topping or Whipped Cream.
5. NOTE: If using a dark nonstick springform pan, reduce the oven temperature to 350°F.
Title: Raspberry Custard Cups
Ingredients:
- 1/3 sugar
- 1 egg
- 1 flour
- 2 cornstarch
- 1 milk
- 1/2 vanilla
- 4 cream cheese
- 2 fresh raspberries
- 1/4 brown sugar
Instructions:
1. In a medium saucepan, combine the sugar, egg, flour and cornstarch; mix well.
2. Add the milk and vanilla. Stir well with a wire whisk.
3. Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
4. Add the softened cream cheese. Stir for two minutes or until the cheese melts. Cover and refrigerate for 30 minutes or until the custard cools.
5. Preheat the broiler. Pour the custard into six oven-proof custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for two minutes or until the custard is golden in color.
6. Sprinkle with the brown sugar. Set aside for one to two minutes or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly but before it burns.
Title: Peter-paul Mounds Cake
Ingredients:
- 1 coconut
- 1 milk
- 3/4 sugar
- 24 marshmallows
Instructions:
1. Mix and bake any chocolate cake mix of your choice or make a sheet cake.
2. Let cool.
3. Cook the coconut, sugar, milk and marshmallows until the marshmallows are melted and pour over the cake.
4. Let cool.
5. Frost with chocolate icing (either homemade or canned).
Title: Blueberry Cobbler
Ingredients:
- 2 2/3 - 4 sugar
- 1 1/2 cornstarch
- 1 1/2 fresh blueberries
- 2 frozen blueberries
- 1/2 lemon juice
- 1/2 lemon
- 1/16 ground cinnamon
- 1/2 salt
- 1 1/2 flour
- 3/4 sugar
- 1/8 baking powder
- 1/8 ground cinnamon
- 1/2 salt
- 2 2/3 egg
- 2% low-fat milk
Instructions:
1. Combine sugar and cornstarch in saucepan; add blueberries, lemon juice, lemon peel, 1 teaspoon cinnamon and 1/8 teaspoon salt.
2. Cook and stir over medium heat 4 to 6 minutes or until thickened.
3. Place in 4-cup baking dish.
4. To make cobbler topping: Stir together flour, sugar, baking powder, remaining cinnamon and salt.
5. In a separate bowl, combine the egg and milk; stir into dry ingredients just until moistened.
6. Spoon cobbler topping over the blueberry mixture.
7. Bake at 375° F for 15 to 20 minutes or until golden brown.
Title: Arabian Gulf Shortbread Cookies (Ghiraybah)
Ingredients:
- 1 icing sugar
- 1 all-purpose flour
- 2 1/2 icing sugar
Instructions:
1. First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
2. If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
3. Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
4. Preheat oven to 325°F.
5. Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
6. Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
7. Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
8. Enjoy!