Sweet Almond Pastry
1 cup wholemeal plain flour
⅓ cup ground almonds
⅓ cup Chelsea Icing Sugar
100g reduced-fat spread

Filling:
⅓ cup ground almonds
2 Tbsp Chelsea Icing Sugar
1 egg white, from 50g egg, lightly whisked
9 whole drained canned plums, stone removed, each plum halved
1 egg, lightly whisked, for brushing
2 Tbsp flaked almonds
2 tsp Chelsea LoGiCane™ Low Gi Sugar

Pastry: Put pastry ingredients in a food processor, process in bursts until the mixture starts to come together. Turn out onto a lightly floured surface and form into a ball. Press the dough out into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 190°C (fan-forced). Line two large baking trays with baking paper. Cut dough into six portions, roll each out between two sheets of lightly floured baking paper to a circle 14cm diameter.

Filling: In a small bowl mix the ground almonds, Chelsea Icing Sugar and egg white until combined. Spoon a heaped teaspoon in the centre of each pastry and spread out slightly. Place 3 plum halves on top.
Brush pastry edges with a little egg then carefully bring it up around the plums.
Brush the outside with more egg and press the flaked almonds into the pastry and sprinkle over the top. Sprinkle over the Chelsea LoGiCane™ Low Gi Sugar.  Bake for 20 minutes or until the pastry is golden brown. Serve warm.