Ingredients
- 110g butter
- 110g sugar
- 45g gluten-free flour
- 65g almond flour
- 2eggs
- 1/4tsp almond essence
- mincemeat as required (about 1/2 a large jar)
- flaked almonds to top
Method
- Preheat your oven to 180 degrees celsius.
- Make a shortbread base.
- Spread the mincemeat on the shortbread base.
- Cream the butter and sugar together.
- Mix in the remaining ingredients.
- Spread the frangipane mix on top of the mincemeat.
- Sprinkle the top with flaked almonds.
- Bake for 35-40 minutes at 180C