Almond Lamingtons

Almond Lamingtons

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This version of the classic lamington is a little denser inside and loaded with toasted almonds. Try it out a change from the original!

Judy Farris

Serves: 24 

  • 2 cups (250g) plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 185g butter, softened
  • 3/4 cup (170g) white sugar
  • 1 teaspoon vanilla essence
  • 3 eggs
  • 1 cup chopped almonds
  • 5 cups desiccated coconut
  • 6 cups (750g) icing sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons vanilla essence
  • 11 tablespoons milk

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Preheat oven to 190 degrees C. Grease 20x30cm baking dish. Place a 40cm length of greaseproof paper lengthwise in pan. Smooth paper so it conforms to pan, allowing excess to hang over ends of pan. Butter the paper.
  2. In a medium bowl combine flour, baking powder and salt, set aside.
  3. In a large mixing bowl beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chopped nuts. Spread evenly in prepared pan.
  5. Bake 10 - 15 minutes or just until a toothpick inserted in the centre comes out clean. Holding ends of waxed paper, lift biscuit base out of pan and place on rack. Cool.
  6. To prepare Glaze: In a large bowl whisk together icing sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
  7. Line a large baking tray with waxed paper. Place coconut on a large plate. Cut biscuit base into 48 strips.
  8. Use a fork to spear lamingtons; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped lamington on plate of coconut; use 2 forks to turn so that all sides are coated. Place on prepared baking tray and refrigerate until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.

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