Almond bites with almond paste in brick pastry

Ingredients

• 200 g Almond powder (Sift before use)
• 100 g Powdered sugar
• 3 small Egg whites (At room temperature)
• 2 tablespoons Apricot jam (Choose a jam without pieces)
• 1 zest Lemon zest (Finely grated zest)
• 80 g Butter (Melt gently)
• 1 Egg yolk (Beat lightly)
• 6 sheets Brick pastry sheets (Thawed if frozen)
• 30 ml Honey (Warm slightly before drizzling)
• 30 g Crushed almonds (Lightly toasted)

Instructions

1. Prepare the almond paste

   In a bowl, mix the almond powder, powdered sugar, egg whites, apricot jam and lemon zest. Work the dough vigorously until you obtain a homogeneous and pliable mass.

   Time: PT15M

2. Chill

   Form a ball with the dough, wrap it in cling film and place it in the refrigerator for 30 minutes.

   Time: PT30M

3. Melt butter and prepare egg yolk

   Melt 50 g of butter over low heat or in the microwave. Beat the egg yolk in a small bowl.

   Time: PT5M

4. Brush the brick sheets

   On a work surface, lay out a brick sheet and brush it evenly with the melted butter using the brush.

   Time: PT5M

5. Form the logs

   Take a piece of almond paste (about 30 g) and place it in the centre of the brick sheet. Roll the sheet around the paste leaving a small free space on the sides, then seal the edges with a little egg yolk.

   Time: PT10M

6. Place on the tray

   Place the logs on a baking tray lined with parchment paper, space them slightly and brush again with the remaining melted butter.

   Time: PT5M

7. Bake

   Put the tray in a pre‑heated oven at 180°C and bake for 15 minutes, until the bricks are golden and crisp.

   Time: PT15M

   Temperature: 180°C

8. Drizzle with warm honey

   Remove the logs from the oven, brush immediately with the honey previously warmed (but not boiling).

   Time: PT5M

9. Let cool and absorb the honey

   Let the logs rest at room temperature until completely cooled. (Optional: let absorb the honey for 12 h for more sweetness.)

   Time: PT5M

10. Cut and garnish

    With a sharp knife, cut each log into 2 to 4 cm pieces. Sprinkle immediately the pieces on each side with the toasted crushed almonds.

    Time: PT7M

Nutrition Facts

Calories

290

Protein

5 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Almond powder: Ground almonds
• Instead of Powdered sugar: Granulated sugar
• Instead of Egg whites: Pasteurized egg whites
• Instead of Apricot jam: Peach jam
• Instead of Lemon zest: Orange zest
• Instead of Butter: Vegetable margarine
• Instead of Egg yolk: Beaten whole egg
• Instead of Brick pastry sheets: Phyllo sheets
• Instead of Honey: Agave syrup
• Instead of Crushed almonds: Crushed hazelnuts

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Zester or fine grater (optional)
• Kitchen scale
• Cooking brush
• Baking tray
• Parchment paper
• Oven
• Sharp knife

Critical Steps — Do Not Skip

• Work the almond paste until homogeneous consistency
• Properly seal the edges of the brick sheets with egg yolk
• Bake at 180°C for 15 minutes without overcooking
• Drizzle immediately with warm honey
• Cut the logs with a sharp knife

Chef Tips from the Video

• Lightly toast the crushed almonds for extra crunch and flavor.
• Add a pinch of fleur de sel on the honey for a subtle contrast.
• Replace honey with maple syrup for a slightly different variation.
• Use orange zest instead of lemon for a milder note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Can be frozen for 1 month, then thawed in the refrigerator.

Room temperature: Consume within the day, otherwise it may become soggy.

Make-Ahead Tips

• Prepare the almond paste 24 h ahead and keep it chilled.
• The logs can be baked ahead, cooled and stored in the refrigerator; reheat slightly before serving.
• Honey can be added just before serving for maximum shine.