Ingredients
- ¼ cup Amaretto (almond liqueur)
- ½ cup dried blueberries
- 1½ cups flour
- 1 cup caster sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp grated lemon rind
- 70 gram bag blanched almonds, roughly chopped
- 1 egg
- 2 egg yolks
Method
- Warm the Amaretto in the microwave and pour over the blueberries. Leave to soak overnight or for 2-3 hours. Drain well.
- Sift the flour, caster sugar, baking soda and baking powder into a bowl. Stir through the lemon rind, almonds and blueberries and make a well in the centre.
- In a separate bowl, lightly beat together the egg and egg yolks until just frothy. Pour into the well and mix to make a firm dough. Turn out and knead gently on a lightly floured surface until smooth.
- Divide the mixture into two and roll each into a 20cm x 8cm log. Place on a greased baking tray and press each portion firmly to make a firmly packed log.
- Bake at 150ºC for 1 hour or until firm. Cool on tray for 10 minutes. Using a serrated knife cut logs on an angle into 1cm slices. Bake at 140ºC for 10 minutes, turning once until both sides are dry and crisp. Cool.
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