Greek Almond Torte | Almond Muffins From Sifnos
A delicious almond torte from island of Sifnos
Ingredients
- 4 eggs separated (whites in small bowl and yolks in medium bowl)
- ½ cup sugar
- ¾ cup ground skinless almond*
- ¾ cup ground biscotti
- ½ teaspoon baking powder
- 1 ½ teaspoon vanilla extract
- --Syrup--
- ½ cup water
- ½ cup sugar
- 1 ½ tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees.
- Lightly oil the bottom of a six cup muffin pan. Dust muffin cups with flour using a sifter or just sprinkle some on with your hands.**
- In a small bowl, beat the egg whites with ¼ cup of sugar until well mixed.
- In a separate medium sized bowl, beat egg yolks with the remaining sugar. Now add your small bowl of egg white mixture into your egg yolk mixture along with the rest of the torte ingredients. Mix well.
- Pour mixture into the 6 cups as evenly as possible (should fill to just below halfway of each cup). Bake for 20 mins or until toothpick placed in center comes out clean.
- With 5 minutes left on the tortes, boil all three ingredients for the syrup for about 2-3 minutes, stirring occasionally. Turn off heat and remove from burner. Let sit for a few moments.
- When the tortes are ready, take the syrup and drizzle a little over each muffin. Let them soak up all of that sweet goodness and serve immediately.
Notes
*We used almond slivers from the store that were already skinless. Used about 3 cups.
* *You can use a bread pan instead of a six cup muffin pan however keep in mind that cooking times may vary.
--Without syrup, these little torte come off as more of a breakfast muffin. With the syrup they definitely transform into a dessert. Enjoy them either way!
* *You can use a bread pan instead of a six cup muffin pan however keep in mind that cooking times may vary.
--Without syrup, these little torte come off as more of a breakfast muffin. With the syrup they definitely transform into a dessert. Enjoy them either way!