I have been making these logs or at times I have made them into rings, for years at Christmas. The problem is the original recipe is packed with white sugar. ( meaning - the same amount of ground almond as sugar) I have always made them for present's for my friends. I would spend all day making quite a few. I would then freeze a few for Christmas day for my family.

I decided to look for another sugar that is better for us. Looking on the super market shelves I found sugar from the ''Monk flower'' or you could use coconut sugar.

Indigenous to China and Thailand, Monk fruit is grown on a vine. Its a green, round melon looking fruit. I has basically no calories, not fructose and low GI. It is also twice as sweet as normal sugar.

I used icing sugar for decoration. oops :)

Christmas Almond Log Recipe

Makes two 30 cm long logs or you could make a large round ring. You need a wide tray for this with out sides.

I found some wood from a pallet. They were the perfect size for each log. I covered them with tin foil.

360 gr ground almonds - I ground my own whole almonds with their skins on. Usually ground almonds are lighter in colour because of having the skins removed which is traditionally how it should be, but rules can be broken sometimes. :)

2 eggs

2 tbsp lemon juice

2 tbsp lemon rind

6 tbsp sugar -natural sweetener Norbu, from the Monk fruit or coconut sugar

Puff / flaky pastry - two rolled out sheets. I buy them already rolled out. 22 cm by 23 cm each.

You can use gluten free sweet pastry.

Icing

1 1/2 cup icing sugar / 1 tsp soft butter / water

Glazed red / green cherries and glazed peel.

Method

1 - Mix all ingredients together. This mixture is sticky.

2 - Cut each sheet of pastry down the middle. Then dampen the end of each, with water and join two together. See photo below.

3 - Divide the almond mixture in half and make a log down the middle.

4 - Fold up one side on each, dampen with water and bring the other side up and press gently and then using the end of a spoon press down and smooth the seam out.

5 - Dampen the ends and fold down

6 - Turn over and prick with a fork along the log.

7 - Brush with egg yolk if you are not going to ice them to give colour while cooking.

8 - Cook in the oven at 200c for about 20 minutes or until pastry is lightly coloured.

9 - Cool, Ice and then decorate with glazed cherries and mixed peel.

10 - Place icing sugar in a small bowl. In the middle place your soft butter, pour 2 tbsp boiling water and melt butter, then stirring all together. Add more water 1 tsp at a time.

This icing needs to slowly drop from a spoon. Not to be runny or thick.

Pour over the top of the logs so it dribbles down naturally. Place glazed half cherries and glazed peel to decorate.

I ground up my almonds, but ground almonds are easy to buy.

Place all ingredients together and mix.

It will be a little sticky.

Cut the pastry sheets so the wide side is your width.

Join together by dampening the edges. Smooth down.

Place the mixture down the middle and cut off left over pastry.

Fold over one side and dampen the top and ends.

Now bring up the other side and fold up the ends. Smooth down with the back of a spoon.

Turn over and pick with a fork and brush with egg yolk if you are not going to ice it. Now cook it.

Place icing sugar in a bowl. Drop in the middle the butter and boiling water, not to much.

If you add to much water you will need to add more icing sugar. It needs to be drop consistency not runny.

Pour icing over logs, let it dribble. It needs to look natural.

Cut up glazed cherries, green ones are also nice for leaves.

Pretty

On to your home made boards ( or you can buy them)

As you can see it is brown in side. This is because of the skin on the almonds. If you buy ground almonds without the skins it will be must lighter in colour which traditionally is how it should be.

On to your home made boards ( or you can buy them)

You can now cover well with glad wrap and freeze, just be careful they don't get damaged. Or if you have room place in a large box.