Ingredients:

Biscuit

• 150 g (10 Tbsp) margarine
• 40 g (1/3 cup) powdered sugar
• Few drops almond extract
• 150 g (1 1/4 cup) Loprofin Baking Mix

Filling

• 50 g (3 Tbsp + 1 tsp) butter, softened
• 100 g (3/4 cup) powdered sugar
• Few drops almond extract

Method:

1. Preheat oven to 375°F.
2. In a large bowl, beat together the margarine, 1/3 cup powdered sugar and almond extract, until light and fluffy.
3. Add the Loprofin Baking Mix, beating well to give a soft pipeable mixture.
4. Transfer the mixture to a piping bag fitted with a large star nozzle.
5. Pipe flat rosettes approximately 2 inches in diameter, on greased baking trays. Bake in a preheated oven for 8-10 minutes, until pale golden brown.
6. Cool the biscuits on a wire rack.
7. Prepare filling: in a small bowl, beat the softened butter, until light and creamy, beat in the powdered sugar and almond extract.
8. When the biscuits are cold sandwich in pairs with the filling.

Yields 12 biscuits

Tip: If preferred the biscuits may be sandwiched together with jam, in place of butter cream.