Preparation time: 15 mins  |  Cooking time: 30 mins  |  To: 12 units

INGREDIENTS:

  • 400 g of sugar
  • 200 g of ground almonds
  • 30 g melted butter
  • 8 eggs
  • butter (to grease the molds)
  • sugar for sprinkling

PREPARATION:

Separate the whites from the yolks. The egg whites will not be used in this recipe, but you can save them to prepare a meringue or an egg white pudding. Beat the egg yolks and pass them through a fine-mesh sieve into a large, dry, clean container.

In a bowl, place the sugar and butter. Mix well and then add the yolks.

Continue mixing with the help of a whisk. Add the ground almonds. Mix everything until it is very homogeneous.

Pour this mixture into molds greased with butter and sprinkled with sugar.

Bake in the oven, preheated to 170ºC, in a bain-marie, for 30 minutes.

Remove and let cool. The secret is to not unmold them either hot (as the lis breezes break) or cold (as they may not release). Unmold with a knife and serve.