1 cup flour
1 cup ground almonds
1 teaspoon baking powder
100 g powdered sugar
130 g butter
125 ml milk
Lauretta apricot filling
slivered almonds for sprinkling
Our procucts used in this recipe:
Mix the flour, almonds, baking powder and sugar in a bowl. Dissolve the butter and let it cool down a little. Add the milk and eggs to the butter and mix.
Add the liquid ingredients to the dry ones and mix well.
Put paper muffin cups into a muffin tray. Put one full tablespoon of dough into each cup. Smooth out the dough in the cups with a small, wet spoon. Then make a hollow in each portion and put 1 teaspoon of Lauretta apricot filling into each of them. Cover each portion with another tablespoon of dough. Sprinkle with slivered almonds.
Bake 25 minutes at 190 degrees.