Almond Mini Cakes

Ingredients

• 250 g Blanched almond flour (Sift to avoid lumps)
• 100 g Granulated sugar
• 1 sachet Vanilla sugar (Approximately 8 g)
• 100 g Unsalted butter (At room temperature)
• 2 unités Egg yolks
• 30 g Apricot jam (Approximately 2 tablespoons)
• 5 ml Orange blossom water (Approximately 1 teaspoon)
• 2 unités Egg whites (For coating)
• 50 g Pine nuts (Lightly toasted)
• 50 g Sliced almonds
• 50 g Chopped almonds
• 30 g Sesame seeds
• 20 g Unsweetened cocoa powder
• 30 g Granulated sugar (For coating the cocoa balls)
• 20 g Powdered sugar (To dust the cocoa biscuits)

Instructions

1. Prepare the almond dough

   In a large bowl, combine the almond flour, granulated sugar, and vanilla sugar. Add the softened butter, egg yolks, apricot jam, and orange blossom water. Work the dough with a spatula until a homogeneous and slightly sticky mass is obtained.

   Time: PT10M

2. Divide the dough into balls

   Portion the dough into about 24 balls of 15 g each. Roll each portion between the palms to form smooth balls.

   Time: PT5M

3. Prepare the coatings

   Arrange in separate plates the toasted pine nuts, sliced almonds, chopped almonds, sesame seeds, cocoa powder mixed with granulated sugar, and powdered sugar. Place the lightly beaten egg whites in a small bowl.

   Time: PT5M

4. Coat the balls and arrange them

   For each batch, dip a ball in the egg white, then roll it in the chosen coating (pine nuts, sliced almonds, chopped almonds, sesame or cocoa). Arrange the balls in a single layer on a baking sheet lined with parchment paper.

   Time: PT15M

5. Preheat the oven

   Preheat the oven to 180°C (thermostat 6).

   Time: PT5M

   Temperature: 180°C

6. Bake the cakes

   Place the trays in the oven and bake for 10 to 12 minutes, until the biscuits are lightly golden and the coatings are set.

   Time: PT12M

   Temperature: 180°C

7. Cool

   Remove the trays from the oven and let the biscuits cool for 10 minutes on the rack before handling.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Unsalted butter: margarine
• Instead of Apricot jam: peach jam
• Instead of Orange blossom water: vanilla extract
• Instead of Pine nuts: walnuts

Equipment Needed

• Mixing bowl or large bowl
• Silicone spatula
• Whisk or hand mixer
• Baking trays
• Parchment paper
• Oven
• Small plate for egg whites
• Kitchen scale
• Cooling rack
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Achieve a homogeneous dough without over‑working it
• Coat each ball in egg white then in the coating before baking
• Do not exceed 12 minutes of baking to avoid the biscuits becoming too hard

Chef Tips from the Video

• For a stronger flavor, let the dough rest in the refrigerator for 15 minutes before shaping the balls
• Lightly toast the pine nuts to intensify their aroma

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days

Freezer: Wrap individually and freeze for 1 month

Room temperature: At room temperature for 1 day, away from humidity

Make-Ahead Tips

• The biscuits can be baked ahead of time and stored in an airtight container
• Warm slightly in the oven for 5 minutes before serving to regain crispness