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4 ounces ground almonds
Mix ground almonds, apricot jam, sugar, and enough egg white to bind the ingredients.
Roll into small balls and coat with the mixed flours.
Mix yolk with cold water.
Dip the balls into it and then roll in chopped nuts.
Place on a greased baking sheet, 2" apart and make a depression in the centre of each ball. I use the handle of a wooden spoon for this. Bake at 180°C for 12-14 minutes.
Just before they are ready fill the depression with a spot of apricot jam and bake 2-3 minutes longer.
They keep well in an airtight container. Cool thoroughly before storing.
Poster's Notes:
Posted by Myra Shenken
Nutritional Info Per Serving: N/A
1 level tbsp. apricot jam
4 ounces castor (superfine) sugar
2 tbsp. cake flour
2 tbsp. potato flour
1 egg, separated
3 tbsp. cold water
6 ounces finely chopped nuts
a little extra jam
I make these petit fours every year and they are enjoyed by all. I try to have friends to dinner at least once during Pesach (apart from the Sedarim) and it is fun to offer them something 'party-like'. These are just a mouthful to have with coffee.