Preparation Time 30 minutes plus refrigeration time
Cooking time 50 minutes plus cooling time
250g butter, softened, chopped
2 teaspoons vanilla extract
1 1/4 cps (275g) caster sugar
2/3 cup (80g) almond meal
2 cups (300g) plain flour
1/2 cup (40g) flaked almonds
Icing sugar for dusting
LEMON BUTTER
1 teaspoon grated lemon rind
2/3 cup (160ml) caster sugar
11/3 cups (300g) caster sugar
250g unsalted butter, chopped
4 eggs, beaten lightly, strained
METHOD
1 LEMON BUTTER Combine rind, juice, sugar, butter and eggs in a medium heavy-based saucepan. Stir over a very low heat for about 10 minutes or until thickened. Cover, refrigerate for several hours or until thick and cold.
2 Preheat the oven to 180c fan-forced. Grease a 26cm x 32cm Swiss roll pan, line the base and two opposite sides with baking paper, extending paper 5cm above the edges of the pan.
3 Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy, transfer to a large bowl. Add almond meal and sift flour, mix well using hands.
4 Press two-thirds of the pastry evenly over the base of prepared pan. Wrap the remaining pastry in plastic and refrigerate. Bake base, uncovered, for about 12 minutes or until browned lightly; cool for 10 minutes.
5 Spread base with Lemon Butter. Crumble reserved pastry over Lemon Butter and sprinkle with flaked almonds.
6 Bake slice for about 25 minutes or until browned; cool in pan. Refrigerate until cold. Remove from pan, dust with sifted icing sugar and cut into pieces.
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