makes
30
prep
20 minutes
cook
30 minutes
difficulty
Easy
makes
30
serves
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
Pastry
- 7 eggs yolks
- 7 tbsp sugar
- 7 tbsp oil
- 1 lemon, zested
- 500 g flour
Filling
- 5 egg whites
- 5 tbsp caster sugar
- 150 g toasted almonds, skin on, halved
- 150 g cooking chocolate, finely grated
- 10 ml espresso coffee (the first drops)
- 1 lemon, zested
- pinch of cinnamon
Instructions
In a bowl, combine the egg yolks and sugar, and beat well until pale.
Mix in the oil and zest until well combined. Add the flour and work the mixture with your hands until it comes together.
To make the filling, mix the egg white and sugar until stiff peaks form.
Add the nuts, chocolate, zest and cinnamon, followed by the ristretto. (Be careful not to knock out the air.) Roll out pastry into small tins. Scoop a small amount of filling to form a small ball. Place in mould.
Cook in oven at 180°C for 30 minutes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
