September 05, 2018


Butter - 125 gms plus extra for greasing
Flour - 75 gms plus extra for dusting
Boiling water
Almonds in their skins - 125 gms
Sugar - 125 gms
Eggs - 3 (separated)
Vanilla sugar - 25 gms
Cream to serve (optional)


  • Heat the oven in 180 degrees and butter the shallow,loose bottomed flan tin and dust it with flour.
  • Pour boiling water over the almonds, leave for 3 minutes, then drain and remove the skins.
  • Spread them on a baking sheet and put in the oven for 15 minutes or until lightly toasted. Leave to cool slightly, then chop finely.
  • Cream the butter with the sugar and vanilla sugar until light and fluffy.
  • Beat in the egg yolks one by one, alternatively with the almonds.
  • Whisk the egg whites until they are stiff but not dry, then fold them, a third at a time, into the butter mixture alternatively with flour.
  • Pour into the prepared tin and bake for 40-45 minutes or until golden brown.
  • Turn out and serve warm or cold.

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