Ingredients
- 500g large format pastilla sheets (bricks)
- 250 g almonds
- 50 g melted butter
- 1 small glass of icing sugar (120 g)
- I tsp ground cinnamon
- 3 egg whites
- a pinch of salt
- 2 tbsp honey
- golden flaked almonds in a pan
Preparation
Coat the pastilla sheets with melted butter. Take a sheet and fold it in four then cut a circle with a diameter a little larger than that of the tartlet mold. We obtain four leaves. Line the molds and cut off the excess leaves using scissors.
The stuffing: wipe the almonds with a damp cloth then mix them with icing sugar and cinnamon.
In a container, put the egg whites, Add a pinch of salt and beat with an electric whisk until they thicken and .I. volume thread. Add the mixed almond mixture, stirring gently
a wooden spatula.
Distribute the preparation over the bases of the equal tartlets. Bake in a preheated oven at 180°C for 30 minutes.
Serve the tartlets cold and garnished with a few flaked almonds.
source: la-cuisine-marocaine.com
