INGREDIENTS

INSTRUCTIONS

To prepare the phyllo: Line a baking sheet with parchment paper.  Grind
the almonds finely and combine with the powdered sugar. Set  aside 2
tablespoons for the filling. Lay 1 sheet phyllo dough on a  clean work
surface and brush lightly with melted butter. Sprinkle  liberally with
the almond-sugar mixture. Layer the remaining 5 sheets  phyllo,
buttering and sugaring each one, including the top sheet. Cut  out 16
phyllo circles, using a 3-inch round cookie or biscuit cutter.
Carefully transfer the circles to the baking sheet with a spatula.
Bake in a preheated 375-degree oven 10 minutes. Cool on a rack. (This
can be done 48 hours in advance. Store the phyllo circles in a  covered
tin at room temperature.) To prepare the filling: Put the  gelatin and
lemon juice in a small saucepan and let sit 5 minutes.  Then place on
medium-low heat to dissolve. Whisk in the lemon curd  and heat through
gently until warm. The gelatin should be completely  blended into the
curd. Transfer to a bowl and cool at room  temperature. Whip the cream
with the 2 tablespoons reserved  almond-sugar mixture until firm peaks
form. Stir in the cooled lemon  curd. Transfer to a pastry bag fitted
with a 1/2-inch rosette tip.  Lay out 8 of the phyllo circles. Pipe the
lemon cream on top and  place the remaining phyllo circles on top.
(This can be done 24 hours  in advance. Store loosely covered in
refrigerator.) Just before  serving, put a teaspoon powdered sugar in a
fine sieve and sprinkle  on top.  Adapted from "Phyllo-Easy Recipes for
Sweet and Savory Treats" by Jill  O-Connor.  MC formatted 3/29/97 by
MsRooby@sprintmail.com  Recipe by: Seattle Times 3/26/97 Posted to
MC-Recipe Digest V1 #546 by  Rooby <MsRooby@sprintmail.com> on Apr 03,
1997

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