English
Deutsch
Français
Inside a fresh Raspberry sourrounded by Almond dough, tender but the borders crunchy – this is a delicious treat for every gourmet
84 pieces
| Preheat oven to 180 degrees Celsius (350°F). | |
| 8 egg whites 350 grams powdered sugar (also known as confectioner’s sugar or icing sugar) |
Whisk egg whites with powdered sugar. |
| 210 grams (1 cup) almond flour * 1 Tbs unbleached all purpose flour |
Add the almond flour and all purpose flour, whisk. |
| 240 grams (2 sticks) unsalted butter, melted and slightly cooled | Add the slightly cooled melted butter and stir. |
| Butter for greasing molds | Butter 84 cannelé molds (3cm, 1.2’’ in diameter / 3,5 cm, 1.4’’ high). You can also use cakelet, tea cake or mini cupcake molds or tins. |
| Using 2 teaspoons, fill the molds to 2/3 full. | |
| 180 grams (3/4 cups) fresh raspberries (at least 84 raspberries) | Place a raspberry in the middle and push slightly under the surface. |
| Preparation time / 15 minutes Cooking time 350 F / 15 minutes |
Bake in the oven for approximately 15 minutes or until the edges are golden. |
| Remove from molds and allow to cool on a cake rack. | |
* If you cannot find almond flour, you can make your own by grinding 210 grams (about 1 cup) of blanched almonds in a food processor, to fine consistency.
