Five buttery biscuits are layered with a warm prune filing.
INGREDIENTS (for 8 servings):
- 1 cup butter
- 1 cup confectioners' sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1 pinch salt
- 1 cup finely ground blanched almonds
- 2 cups sifted all-purpose flour
- 16 ounces pitted prunes
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
In a large bowl, cream the butter with the confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Pat each piece of dough into a prepared pan.
Bake in the preheated oven for 20 minutes, or until delicately browned. Remove from the pans while still hot.
To make the Prune Filling: Place the prunes in a saucepan and cover with water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Grind prunes or puree in a food processor.
In a saucepan, combine ground prunes, white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring mixture to a boil. Assemble the layers with warm prune filling. Let stand for 24 hours before slicing.