Rich shortcrust pastry
3 oz butter or margarine
3 oz caster sugar
3 oz ground almonds
1 tbsp honey
coffee glace icing
Roll pastry very thinly and line some boat shaped tins.
Prick the bottom of each case with a fork and bake blind.
Cream fat and sugar, and mix in almonds, honey, and a little coffee essence.
When the boats are cooked, put in the filling, piling it high in the centre.
Put in a cool place to become quite firm.
Coat the top with coffee glace icing and sprinkle lightly with chopped nuts.