John Myers
Apple and Almond Balls
The perfect apple and almond balls recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 250 g Honey
- 1 medium sized Apple
- 400 g Almonds, peeled, ground
- 100 g Flour
- 1 pinch Cinnamon
- 0,5 tube Taste of rum
- 1 Vanilla pod, pulp
- 40 g Raisins soaked in rum
- 250 g Almond sticks
- Powdered sugar
- Beat eggs and honey until frothy. Peel the apple, grate finely. Put in a linen cloth and squeeze out well. Immediately add to the egg mixture with the almonds and flour and knead.
- Then add the cinnamon, rum aroma, vanilla pulp and rum raisins to the dough and knead well again.
- Preheat the oven to 170 ° (150 ° convection). Line the tray with baking paper.
- Form small balls (about 3.5-4 cm in diameter) with slightly moistened hands, roll them in the almond sticks and place them on the tray with a gap.
- Baking time 25 – 30 minutes on the middle shelf. After 25 minutes, take out a ball, cut it open and test whether it is baked through. Otherwise leave in the oven for a few minutes longer. They should be golden brown on the outside. Then dust them with powdered sugar while they are still warm immediately after taking them out.
- They taste warm with rum-vanilla sauce ………. but also cold, and without sauce. Then they are crispier, firmer and a delicious, Christmassy pastry.
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