Mix the grated almonds with sugar, tonka bean powder and egg whites and let stand for at least 1 hour. Using a small spoon, scoop out some of the mixture, press a cherry into the center of each, seal well all around and place on a sheet of baking paper. Let dry at room temperature for about 1 day. Sprinkle with confectioners’ sugar and press together lightly on the sides with your fingers. Bake in a preheated oven at 220 °C for about 7-8 minutes until golden brown. The petits fours should still be soft in the center.
Related Recipes:
Cherry Poppy Seed Marzipan CakeFor the cherry-poppyseed-marzipan cake, prepare the cake base. Separate the eggs, beat the egg whites, 3...
Cherry Meringue PieFor the cherry meringue pie, mix the cookie crumbs with the margarine and press the mixture into a mold lined...
Giotto Tart with Lemon Curd MousseFor the Giotto Tarte, line a tart pan with baking paper. For the base, crumble the rusks very finely, there...
Cappuccino Cherry TartA cake recipe for all foodies: Meringue: Beat the egg whites with the sugar until firm and shiny. To do this...
Chocolate Petits FoursFor Petits Fours au chocolat, preheat the oven to 180 °C and line a baking tray with baking paper. Break the...
Vanilla Crescent Mousse with Sour Cherry RagoutFor the vanilla crescent mousse, finely grate the vanilla crescents or grind them with a food processor. Cut...
Iced Curd Crêpe with Marinated Cherries and Lime SabayonGeeister curd crêpe Make a crêpe batter with flour, one egg, sugar and milk. Toast narrow crêpes in a...
Cherry PieWash the cherries, drain and remove the pits. Preheat the oven to 180 °C hot air. Line the baking tray with...
Cherry Buns with CinnamonFor the cherry buns with cinnamon, sift flour into a bowl and crumble in yeast. Add salt, sugar, THEA, milk...
Poppy Seed Soft CakeFor the poppy seed soft cake, first separate the eggs and beat the egg whites with a pinch of salt until...