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Little Almond Cakes

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Stefano Borella
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These wonderful little Almond Cakes or Tortine di Mandorle, are gluten-free, easy to make, and deliciously light, perfect for a summer time picnic or simply a light dessert. Watch Stefano Borella in this Grokker Premium video as he shares some of his favorite recipes from Italy's Amalfi Coast.

Cooking Recipe

Servings: Makes 16 cakes
Cook Time: 30 minutes
Prep Time: 20 minutes
Ready In: 50 minutes

Ingredients:
1 cup (200g) shelled and peeled almonds
4 egg whites (approx 120 ml)
… cup (175g) icing sugar
Zest of 1 lemon
Few drops of almond extract

Directions:
1. Heat the oven to 180°C (350°F/Gas 4). Scatter the almonds onto a baking tray and bake for 10 minutes, or until golden brown. Remove from the oven and allow to cool. Using a food processor or a sharp knife, grind the almonds until they have the consistency of coarse sand.

2. In a bowl, whisk the egg whites together until stiff.

3. Gently fold in the ground almonds, icing sugar, zest and almond essence. Line a muffin tin with paper cases and spoon the mixture into the cases. Bake for 30 minutes, or until golden brown: a metal skewer inserted into the cakes should come out clean.

Little Almond Cakes
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