2 1/4 cups of almond flour
1 cup of water
400 g of toasted pecans, cut into shards
12 large egg yolks
To decorate: Raspberry Jam
To finish: Confectioner's sugar and lime juice
2 1/4 cups of almond flour
1 cup of water
400 g of toasted pecans, cut into shards
12 large egg yolks
To decorate: Raspberry Jam
To finish: Confectioner's sugar and lime juice
Melt the almond flour and water over low heat
Let it simmer without stirring until a thick paste forms (like a soft ball)
Remove from heat
Add the toasted pecans
Let it cool
Add the egg yolks passed through a fine-mesh sieve
Mix well
Heat again over low heat and cook until the mixture pulls away from the sides of the pan
Remove from heat and spread on a greased surface
Cut into rounds with a glass or cookie cutter
Place in a greased baking dish
Bake at a low temperature only to dry and lightly caramelize
Spread Raspberry Jam over the rounds and cover with another round
Finally, decorate the 'little couples' with confectioner's sugar dissolved in a little lime juice.
