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Carina in print – Daily Record

Carina in print - Daily Record | Contini
Coconut & Almond Bites by Carina Contini for today’s Daily Record

The little cherry on top.
100g unsalted butter
75g caster sugar
1 small egg
150g self raising flour
25g coconut
Sliced almonds
1 teaspoon almond extract
1. Cream the butter and sugar until light and fluffy.
2. Add the almond extract.
3. Gently beat in the flour, egg and coconut.
4. Line a baking tray with greaseproof paper.
5. Roll the mixture into walnut size balls, flatten slightly and place on the tray. Press a sliced almond on top of each ball of dough.
Bake at 180’C for 10 – 15 minutes.
Immediate when you remove from the oven sprinkle with a little coconut and transfer to a cooling wire.
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