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Ingredients 8 items

  • 1¾ cups butter or 400 g
  • 4½ cups ground almonds or 600 g
  • 1½ cups icing sugar or 200 g
  • 1 tin NESTLÉ Sweetened Condensed Milk or 397 g
  • 11 Egg whites
  • 1½ cups plain flour or 200 g
  • 1¼ tablespoons baking powder or 15 g
  • 5 g bergamot zest, or zest of 3 bergamot fruits

How to prepare

  1. Cook the butter in a large saucepan for 15 minutes until light brown in color, and then sift immediately to remove the dirt and keep aside.
  2. Using a bowl mixer with paddle, combine the ground almond and icing sugar, and pour gradually the NESTLÉ Sweetened Condensed Milk followed by the egg whites and mix for 5 minutes to get a smooth mixture.
  3. Transfer the mixture into a larger bowl. Add the flour, baking powder and gradually the cooked butter and bergamot zest and mix using a spatula. Let the mixture rest for 15 minutes in the fridge to obtain a thick consistency.
  4. Preheat the oven at 180 °C. Use a flexi pan mold with semi-spherical shapes. Put the mixture in a piping bag, and pour into the semi-spherical shapes to fill half of each. Bake for 12-15 minutes until the color is brownish.

Nutritional informations

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