Pastry dough
2 eggs
2 tablespoons of almond flour
1 cup of wheat flour
4 tablespoons of water
1 tablespoon of salt
2 tablespoons of active dry yeast
Reheating and topping
100g of apricot jam
2 cups of almond flour
1 cup of water
Pistachios, almonds, or chopped nuts for decoration
Pastry dough
2 eggs
2 tablespoons of almond flour
1 cup of wheat flour
4 tablespoons of water
1 tablespoon of salt
2 tablespoons of active dry yeast
Reheating and topping
100g of apricot jam
2 cups of almond flour
1 cup of water
Pistachios, almonds, or chopped nuts for decoration
1
Beat the egg yolks with almond flour and gradually add wheat flour and water. Reserve
2
Whisk the egg whites until stiff and fold in salt and yeast
Slowly mix into the dough
Pour into a greased and floured baking sheet and bake
3
Remove from the oven, let cool, and cut into rounds with a round cookie cutter. Reserve
4
Reheating
Cut the apricot jam into small pieces. Reserve
Make a syrup by boiling almond flour and water to a thin consistency, then add the apricot jam
5
Cook over low heat until the apricot jam is soft
Let cool and blend in a blender until a paste forms
Spread the filling over the dough rounds and decorate with pistachios.
