for 28 pieces

Bases

1	rolled shortcrust pastry (approx. 32 cm in diameter)

Almond paste

1	fresh egg white
1 pinch	salt
2 tbsp	sugar
60 g	shelled ground almonds
1 pinch	vanilla paste

To fill

3 tbsp

blackberry jam

To decorate

icing sugar to dust

How it's done

Bases

Roll out the pastry. Using a cutter, cut out approx. 28 circles (each approx. 5 cm in diameter). Place on a baking tray lined with baking paper.

Almond paste

Beat the egg white with the salt until stiff. Add the sugar and continue beating until the egg white turns glossy. Carefully fold the almonds and vanilla into the egg white using a rubber spatula. Transfer the mixture to a piping bag with a round nozzle (approx. 8 mm in diameter) and pipe nests onto the pastry bases.

To fill

Stir the jam, transfer to a disposable piping bag, cut approx. 1 cm off the tip, pipe the jam into the nests.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

To decorate

Dust the nests with icing sugar.

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