Almond Lamingtons

    Almond Lamingtons

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    45min


    7 people made this

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

    Ingredients
    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

    Directions
    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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