Almond Filled Cakes

Ingredients

• 250 g Margarine (unsalted, at room temperature)
• 150 g Powdered sugar (sift before use)
• 370 g All-purpose flour (sift)
• 1 pinch Baking powder (just a small pinch)
• 1 tablespoon Orange blossom water (adds softness and fragrance)
• 200 g Almond meal (fine, ideal for the filling)
• 100 g Powdered sugar (filling) (sift)
• 0.5 teaspoon Ground cinnamon (adjust to taste)
• 1 teaspoon Lemon zest (finely grated zest)
• 50 g Melted butter (let warm)
• 1 Egg (at room temperature)

Instructions

1. Mix margarine and powdered sugar

   In a bowl, whisk the 250 g margarine with the sifted powdered sugar until you obtain a creamy and homogeneous mixture.

   Time: PT5M

2. Incorporate the flour and the leavening

   Add the sifted flour in several portions (about 100 g, then 50 g, 50 g, 30 g, 50 g, 30 g, 20 g) mixing after each addition. Add the pinch of baking powder and continue working the dough until it detaches from the hands.

   Time: PT10M

3. Add the orange blossom water

   Pour one tablespoon of orange blossom water, mix quickly, then adjust with the remaining 20 g of flour if the dough is too sticky.

   Time: PT2M

4. Prepare the almond filling

   In another bowl, mix the almond meal, powdered sugar, cinnamon and lemon zest. Incorporate the melted butter, then add the beaten egg and mix until you obtain a homogeneous paste.

   Time: PT7M

5. Form the filling balls

   Weigh about 15 g of filling and roll between the palms to form smooth balls. Set aside on a tray.

   Time: PT5M

6. Coat the balls with the shortbread dough

   Divide the shortbread dough into small portions, flatten and wrap each filling ball, pressing well so the dough adheres and forms a uniform disc.

   Time: PT5M

7. Place on the sheet and preheat the oven

   Place the biscuits on a sheet lined with parchment paper, spacing them slightly. Preheat the oven to 180°C.

   Time: PT3M

   Temperature: 180°C

8. Baking

   Bake the biscuits for 15 to 20 minutes, until they are lightly golden. Monitor the baking from 15 minutes to avoid burning.

   Time: PT18M

   Temperature: 180°C

9. Cool

   Remove the sheet from the oven, transfer the biscuits to a rack and let cool completely before serving or storing.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Margarine: unsalted butter
• Instead of Powdered sugar: granulated sugar
• Instead of All-purpose flour: wheat flour
• Instead of Baking powder: baking soda (½ pinch)
• Instead of Orange blossom water: vanilla extract
• Instead of Almond meal: almond flour
• Instead of Powdered sugar (filling): granulated sugar
• Instead of Ground cinnamon: ground nutmeg
• Instead of Lemon zest: lemon flavor
• Instead of Melted butter: vegetable oil
• Instead of Egg: apple sauce puree (¼ cup)

Equipment Needed

• Mixing bowl
• Electric or manual whisk
• Silicone spatula
• Sieve
• Kitchen scale
• Baking sheet
• Parchment paper
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Coat the balls with the shortbread dough to prevent filling leaks
• Monitor the baking between 15 and 20 minutes to avoid burning the biscuits

Chef Tips from the Video

• Lightly dust with powdered sugar before baking for a shiny finish.
• Using parchment paper prevents the biscuits from sticking to the sheet.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, consume within 2 days.

Make-Ahead Tips

• Prepare the shortbread dough and the filling the day before and keep them refrigerated.
• The biscuits can be assembled ahead of time and baked on the same day.