for 40 pieces

Dough

2	fresh eggs
150 g	sugar
200 g	shelled ground almonds
60 g	dried sour apricots, finely chopped
80 g	coconut flakes
3 tbsp	Maizena cornflour
1 ½ tsp	cinnamon
¾ tsp	bourbon vanilla powder
3 sprig	rosemary, finely chopped

Icing

2 bag	white cake icing (approx. 125 g each), melted
4 tbsp	coconut flakes
½ bunch	rosemary

How it's done

Dough

Using the whisk on a mixer, beat the eggs and sugar in a bowl until the mixture becomes lighter in colour. Add the almonds and all the other ingredients up to and including the rosemary, mix, combine to form a firm dough. Cover the dough and chill for approx. 1 hr.

Balls

Shape the dough into approx. 40 walnut-sized balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball. Leave the balls to dry at room temperature for approx. 6 hrs. or overnight.

Bake

2-3 mins. in the centre of an oven preheated to 250 °C. As soon as the balls start to melt, remove them from the oven. Allow to cool slightly, leave to cool completely on a rack.

Icing

Pour the cake icing into a small bowl, dip the balls in the icing, place on a sheet of baking paper. Sprinkle with dessicated coconut, insert a sprig of rosemary into several of the balls, leave to dry.

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