Almond Fingers (27.08.09)

1 cup ground almonds
¼ cup castor sugar
¼ tsp ground pistachios
¼ tsp ground cardamom
2 Tbsp condensed milk

Phyllo pastry
Melted butter
Icing sugar
Ground pistachio nuts

Combine almonds, sugar, pistachios, condensed milk and cardamon. Cut each phyllo sheet into 4 rectangles. Cover remaining phyllo with a damp cloth. Brush phyllo with melted butter and place 1 teaspoon of pistachio and almond mixture in the centre. Fold in sides and roll into a thin cigar shape. Brush cigars with melted butter and bake at 180* until light gold. Dust with icing sugar and sprinkle ground pistachio nuts when cool.

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