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Seive the flour and sugar together, add the almonds and distribute well.
Cut in the butter and rub to breadcrumb consistency.
Line the bottom of two 200mm, 8" diameter tins with baking paper.
Pour in the mixture and press down firmly.
Bake at 165°C, 325°F for about 30 minutes, until pale golden.
When cool, cut into segments ("petticoat tails").
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