Almond cakes
6 servings
30 minutes
Almond pastries are an exquisite dessert from sunny Italy, where almonds hold a special place in pastry art. They have a delicate airy structure thanks to whipped egg whites, and lemon juice adds a light citrus freshness. Almonds provide a nutty depth of flavor, while the sugar glaze with coconut milk makes them even more refined. Coconut flakes enhance the aroma and create a pleasant texture. These pastries are perfect for festive tea parties or as an elegant treat with a cup of strong coffee. Their lightness and airiness make them ideal for summer evenings, and their exquisite taste will delight true gourmets.
1
Prepare 6 molds with a volume of about 3/4 cup.
2
Sift the flour and salt.
- Wheat flour: 0.3 glass
- Salt: pinch
3
Whip the egg whites with lemon juice and almonds using a mixer. Gradually add sugar and whip until frothy.
- Egg white: 4 pieces
- Lemon juice: 0.3 teaspoon
- Ground almonds: 0.5 teaspoon
- Sugar: 0.5 glass
4
Add flour to the mixture, knead the dough. Place the dough in molds and bake for 20-25 minutes until the pastries are cooked through. Cool and remove them from the molds.
- Wheat flour: 0.3 glass
5
Mix coconut milk with powdered sugar. Drizzle the resulting glaze over the pastries and sprinkle with coconut flakes.
- Coconut milk: 2 tablespoons
- Icing sugar: 1 glass
- Desiccated coconut: 0.5 glass
