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Banket bars
Fruit and vegetables
1 unwaxed
lemon
, finely grated zest only (save the juice for the glazes below)
1 tsp
lemon juice
1 tbsp
lemon juice
(or as needed to make a runny icing to zig zag over the banket bars)
Tins, packets and jars
2 tbsp
apricot jam
Cooking ingredients
250g/9oz blanched
almonds
250g/9oz
caster sugar
⅛ tsp or 1–2 drops
rosewater
(see tip)
¼ tsp fine
sea salt
pinch of
salt
flour
, for dusting
2 x 270g/9¾oz logs of
almond
paste (see above)
30g/1oz
flaked almonds
60g/2¼oz
icing sugar
Dairy, eggs and chilled
1 large free-range
egg
1 free-range
egg
325g or 320g pack ready-rolled all-butter
puff pastry
(thawed overnight in the fridge if frozen)
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