Another of Chris Clarke’s recipes and Chris tells us that these are simply delicious, easy to make and perfect for serving with coffee.

Ingredients:
17g of Feuilletee pastry
50g ground almonds
50g castor sugar
1 egg
1 tspn lemon juice

Line 10 non-stick tartlet tins with the pastry. Blend the almonds with the sugar and knead to an elastic dough with stiffly whipped egg white and the lemon juice.
Divide the marzipan mixture between the pastry cups and top with a criss-cross pattern of pastry strips.

Brush with beaten egg yolk and sprinkle lightly with sugar. Bake at 220°C for 15-20 minutes.

Enjoy!