It was a favourite for afternoon tea on a Sunday in our house. We used to have a roast dinner lunch time and then tea at about half 5 which would be something savoury such light salad or cheese and beetroot or sandwiches followed by scones, jam and cream and a selection of cakes.
Here is a photograph of a packet of them which shows how they should look after cutting which I found on the net.
The recipe is as follows:-
My cookery book gives measures in US cups etc and I assume this is most familiar form of measuring ingredients for you so I have mentioned that first with oz in brackets in case you prefer to actual weigh your ingreidients.
2 Tablespoon plum or raspberry jam (any red jam will do it is more for presentation than anything else.
2 egg whites
7/8 cup ground almonds 4oz
1 cup caster (fine granulated) sugar 8oz
Few drops almond essence (optional - I do not use)
3/8 cup flaked almonds 2 oz
Preheat oven to 180C 350F
On a floured board roll out the shortcrust (pie crust) dough to about 1/4 inch thick. Lay it on an oblong greased baking (cookie) sheet.
Melt and stir the jam and spread it evenly over th dough
Beat the egg whites until stiff and fold in the ground almonds, sugar and almond essence. Mix to a smooth consistency
Spread an even layer of the almond mixture over the dough
Scatter the top with flaked almonds and bake for 20 - 25 minutes. Allow to cool and cut into fingers before serving