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Tender minicakes flavored with bitter almond in contrast to the juicy-fruty taste of the apricots. An adventure for every palate.
22 pieces
| Preheat oven to 180 degrees Celsius (350 F). | |
| 8 egg whites 350 grams (1 1/2 cups) 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. |
| 2 Tbs of bitter almond aroma | Then add the bitter almond aroma and stir again. |
| 20 g (2 Tbs) butter for greasing molds (3 in x 1.5 in x 1 in) |
Butter 22 molds. |
| Using two teaspoons, fill the molds to 2/3 full. | |
| 3 fresh, firm and ripe apricots | wash the apricots, remove the core and cut each apricot in 8 pieces.. |
| 2 pieces of the apricots per mold. Push them slightly into the dough. | |
| Preparation time / 15 minutes Cooking time 350 F / 35 minutes |
Bake in the oven for approximately 35 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.
