Almond bottoms with abrikosmos

Ingredients for Almond bottoms with abrikosmos

Instructions for Almond bottoms with abrikosmos

To prepare the Almond bottoms with abrikosmos recipe, please follow these instructions:

The tonsils are chopped fine, it is not necessary to remove the shell. The egg whites beaten stiff. Icing sugar, almonds and potato flour mix gently therein. Two cake moulds covered with baking paper and dough is distributed in the molds. Bake in the oven at 200 degrees light brown 15-20 minutes. Let cool on wire rack holds without molds before peel off gently pulled by. The apricots soaked 1 hour in water before they are cut into smaller pieces. Appelsinen scalded and minutes, rives fine on a grater. Ginger peeled and grated fine too. The carrots cleaned and rives very fine. The apricots in a pot with the juice of lemon, Orange, grated carrot, sugar and ginger. Pour as much water on to it just covers and it all boils to the apricots are tender and all the water is absorbed. The cooled mash added between almond bottoms. This abrikosmos can also be used to smear on bread or as fruit pulp on breakfast porridge.