Almond caps

As beautiful as they are good, these little almond stoppers can be enjoyed with coffee, tea time and throughout the holiday season.


For 12 cakes:

150 g icing sugar

130 g sweet butter

100 g almond powder

30 g flour

2 eggs

1 vanilla pod

The zest of an organic lemon

250 g of green almond paste (make your own almond paste)

Silver sugar beads


Step 1

Preheat the oven at 180 ° C (th 6). Break the eggs by delicately separating the whites from the yolks. Melt the butter over low heat.

2nd step

In a salad bowl, whisk together the melted butter and icing sugar. Add the egg yolks, almond powder and flour. Add the seeds of the split and scraped vanilla pod and the finely grated lemon zest.

Stage 3

In a bowl, Beat the egg whites until stiff. Gently mix the two preparations with a spatula. Fill 12 mini muffin cups and bake for 20 min. Unmold the cakes and let cool on a wire rack.

Step 4

spread the almond paste between two sheets of parchment paper about 3 mm thick. Cut out stars using a mini cookie cutter or freehand with the tip of a knife and a few small triangles. Shape the stars by hand to give them the shape of succulent leaves, superimpose some with the triangles, add sugar pearls.

Creation: Julie Oginski
Texts: Manuela Oliveira

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