Mothers Day Almond Buns

Mothers day came late in our house but still it came. I think mothers day is a wonderful day its the one day a year where everybody celebrates the work of their mothers. Mammies have so much influence on our life and I am thankful that of all the mothers i could have got I got my mammy. Even though Mother’s day like Valentine’s day is a day promoted by the card, flower and chocolate industry, I don’t find it at all tacky ( and it’s not just because I am single). My mammy is a wonderful women she is the person who taught me how to cook from an early age. It is her I have to thank for introducing me to the wonderful world of food. She was the first person to feed me, cook for me and teach me to cook. She always encouraged us to try new foods and the importance of knowing how to prepare food. There are two foods I associate with my mammy they are coconut and almonds. Anytime I see any of those two ingredients I instantly think of Mammy. This recipe for Almond buns is a favorite of my mammy.Her sister used to get her these macaroon style pies from bakery and my mam treated them like gold dust. She had a rule that you must be quizzed to see your love for almonds before you can even try one. Any lack of enthusiasm for the humble nut and there was not a chance you were getting a bite of the almond bun. Even now that I have created my own recipe for almond buns you still must be quizzed before you cant try an almond bun.


Almond Buns 

Adapted from Good Food Vegetarian magazine Christmas Special 2002

makes 12

for the pastry 

225g of plain flour

140g of butter

50g of golden caster sugar

one egg yolk

For the filling

175g of caster sugar

175g of ground almonds

25g of flaked or chopped almonds or cocunut (optional)

3 egg whites

1 tsp of almond essence ( this has quiet a distinctive taste omit if you don’t like it)

12 tsp of raspberry jam

50 g of flaked or chopped almonds to top

Make the pastry mix all the dry ingredients and butter together in a food processor to form crumbs. Add the yolk to form a dough add a tablespoon of cold water if needed. Chill for 20-30 minutes ( if you have time)

For the macaroon filling- mix the dry ingredients together stir in stiffly beaten egg whites and essence.

Preheat the ovend to 200C/ Gas 6

Roll out the dough fairly thinly and stamp out 12 3 inch/7.5cm rounds with a cookie cutter. Use them to line a greased bun tin. Put 1 tsp of jam in each pie and top with a large spoonful of macaroon. Top with the flaked or chopped almonds.(You can freeze the buns now for ukp to 6 months) Bake for about 15 minutes until the the top has gone chewy and golden. Leave in tin for 5 minutes then remove and cool on a wire rack

Variations: For a Christmas themed bun you could substitute the jam for mincemeat. Chocolate sauce or spread would make another substitution

This can be cooked in one large try and cut into squares. If doing use a 25 by 25 cm square tin and cook for 30-40 minutes at 180C


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