Almond 'sticky Fingers';

GREAT FOR RETAIL,COFFEE MORNINGS,AFTERNOON TEA,KIDS PARTIES OR JUST A SWEET FIX OR GREAT.USED TO BE A COMMERCIAL RECIPE OF MIND ADAPTED IN SMALLER QUANTITIES FOR GENERAL USED.

1. 1

   GREASE TWO STANDARD BAKING TRAYS,OVEN TEMP 170C
   1)ROLL OUT PASTRY TO 3-4MM THICK AND CUT INTO RECTANGLES
   SIZE APPROX 2"X 5" PRICK RIGHT THROUGH WITH FORK
   2)PIPE ALMOND PASTE OR ROLL OUT MARZIPAN DOWN THE MIDDLE LENTHWAYS LEAVING A HALF INCH GAP FROM BOTH ENDS TO ALLOW FOR EXPANTION IN COOKING(PASTE BETTER OPTION,MARZ.WILL GIVE A DRYER FILLING)
   3)EGG WASH DOWN ON SIDE AND ROLL PASTRY OVER FILLNG ONTO EGG
   AND PRESS DOWN ON TOP TO SEAL EDGE WITH JOIN UNDERNEATH
   4)PLACE ON BAKING TRAY ABOUT 2" APART AND EGG WASH TOPS-THIS WILL PREVENT WET FONDANT FROM MAKING PASTRY SOGGY BAKE FOR ABOUT 20-25MINS UNTIL LIGHT BROWN AND DOUBLE IN SIZE(SAUSAGE ROLL SIZE)COOL ON RACK TILL COLD.
   5)SPREAD FLAKED ALMONDS OUT ON BAKNG SHEET AND TOAST(LIGHT BROWN) UNDER GRILL OR IN OVEN,TURNING ONCE OR TWICE TO PREVENT BURNING.
   6)SOFTERN FONDANT WITH A LITTLE WATER TO A LIQUID STATE LIKE DOUBLE CREAM.WARM UP ENOUGH TO ABLE FONDANT TO SET WITH SKIN WHEN COLD-BUT DONT OVER HEAT AS ICING WILL CRACK OFF PASTRY
   7)DIP PASTRY FINGER IN FONDANT COATING TOP HALF,DRAG SIDE OF FINGER OVER TOP TO REMOVE EXCESS FONDANT.
   8)STRAIGHT AWAY DIP IN ALMOND FLAKES TO COAT TOP,COOL ON WIRE RACK.
   8)HEAT SIEVED APRICOT WITH A LITTLE WATER,DIP PASTRY FINGER IN TO COAT WITH GLAZE,RETURN TO COOLING RACK.IF GLAZE STAYS WET IT WASN'T HOT ENOUGH.
   9)MELT CHOCOLATE AND FILL GREASEPROOF PIPING BAG,CUT A SMALL HOLE FOR A FINE PIPING LINE OF CHOCOLATE DECORATON
   10)CAN USED JUST ONE COLOUR CHOCOLATE (WHITE,MILK OR DARK) OR SELECTION OF ALL
   11)CAN BE SERVED WHOLE,HALVED OR BIT SIZE