Almond and Bitter Orange Pastries


  • 250 g (½ lb) sweetened shortcrust pastry or puff pastry
  • 100 g (3½ oz) ground almonds
  • 50 g (2 oz) caster sugar
  • 1 tablespoon Seville orange marmalade, finely chopped
  • 1 teaspoon orange-flower water
  • grated zest and 2 teaspoons juice from 1 Seville orange
  • lightly whisked white of a free-range egg


Roll out the pastry and cut into 18 circles. Mix the rest of the ingredients and divide amongst the circles.

Fold over the pastries into a pasty shape, having first dampened the edges, and seal them well. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes, and then turn down a notch, and bake for a further 5 to 10 minutes. Serve warm or cold, dusted with icing sugar. These are very good indeed with small cups of espresso.