Servings:
12
Prep time:
30
Cooking time:
25
INGREDIENTS
- For the batter:
- -100g almond paste
- -150g butter or SPALMOLIO - alternative spread to butter with extra virgine olive oil
- -80g sugar
- -4 eggs
- -1 pinch of salt
- -1 teaspoon grated lemon peel
- -50g candied orange peel
- -125g coconut flour
- -2 tablespoons cornstarch
- For the glaze:
- -125g powdered sugar
- -juice of 3 lemons
- -1 teaspoon grated orange peel
INSTRUCTIONS
- For the almond paste: in a food processer, blend 50g almonds and 50g sugar. To that batter, incorporate an egg white, whipped until stiff, and a little bit of vanilla. This way, you will obtain a homemade almond paste.
- Preheat the oven and prepare the muffin moulds.
- Mince the almond paste and combine it with the butter and the sugar. Then add the eggs, the salt and the lemon peel.
- Mince the candied orange peels and combine them to the batter. Add the coconut flour and the cornstarch
- Pour the batter in the muffin moulds, then bake at 200°C for 20-25 minutes.
- Combine the powdered sugar and the lemon or orange juice, then brush the glaze on the warm muffins. Decorate with the lemon peel and let them cool down completely before serving.
