Place on a wire rack to cool. For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix to a smooth paste. Cover the tops of the cooled pastries ...
Beat the eggs, add the whiskey and 1 drop of pure almond essence, then add to the other ingredients and mix to a stiff paste. (You may not need all of the egg). Sprinkle the work top with icing ...
To prepare the almond paste, mix the ground almonds, caster sugar and sieved icing sugar in a bowl and bind with beaten egg — it should be a firm dough. Sprinkle a pastry board with caster sugar ...
Whisk the oil and eggs together. Mix the carrots with the flour, sugar, almonds, raisins, dates, coconut and spices. Add the egg mixture and mix to a smooth batter. Spoon into 8 mini cake moulds ...