Description
Ingredients
Scale
- 12 small pastry cases or 24 mini pastry cases
- 100g almond meal
- 100g butter
- 90g rapadura or raw caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1oog strawberry jam
Instructions
Pre heat oven to 190°C.
In a bowl add the almond meal, butter, sugar, vanilla, egg and combine with a spoon.
Lay the pastry cases on a baking tray and spoon a teaspoon of jam into each case, if using the mini cases use half a teaspoon.
Top with Frangipane mixture and bake for 18 minutes on the middle shelf, if using mini cases bake for 10 minutes.
Notes
Don’t overfill with jam or they will overflow when baking.