3 big Zespri kiwis
3/4 glass scalded almonds
Dough for bottom pie, 25 cm
1/2 glass sugar
8 tablespoons softened butter
2 eggs
1/8 teaspoon almond extract
2 tablespoons flour
1/3 glass melted apple jelly
Whipped cream lightly sweetened

Spread almonds in a thin coating on a bakers plate. Toast in oven for 8-10 minutes 190°C until they seem golden. Leave to cool. Prepare mould for bottom following package directions. Roll flat in a 25 cm mould. Grind almonds with sugar in a beater. Add butter, eggs and almond extract until getting a homogeneous mixture. Add flour. Pour over pie base and level. Bake 190ºC for 35-40 minutes until it is brown. Leave to cool.
Peel and cut kiwis in very thin slices. Put kiwi slices on almonds filling showing a spiral. Spread melted apple jelly. Serve with whipped cream lightly sweetened.