Almond Fritters, Basic Recipe

A cake recipe for all foodies:

Butter, for greasing Flour, for dusting.

Almond buns must be tender and crispy: however, the many sugars in the dough make them soften rather quickly. Tip for this case: just bake them repeatedly for a short time ! Put the tray in the freezer. Mix all ingredients for the dough with a whisk until smooth and flowing, then spread through a sieve.

Cut stencils to accurately spread the dough: cut circles of any leaf shape or size from stiff cardboard so that the cardboard forms the border for the desired shapes.

Brush the tray with butter and dust it with a very thin layer of flour.

Place this cardboard template on the baking sheet. Place a blob of batting mixture in the center of each clear work surface and smooth with palette until it fills the template extensively. Carefully remove the template.

Etc., until the baking sheet is full.

It is not easy to work with the template ! You can of course apply the amount just as freehand ! In all cases, you must spread the amount evenly, otherwise the buns will brown differently.

Put the baking tray on the spot in the oven heated to 180 degrees and bake for 2 to 4 minutes – until light brown.

While still hot and as quickly as possible, remove the sheets from the baking sheet with an oiled flexible kitchen knife (they stick very quickly), shape them as desired, and

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