A great cake recipe for any occasion:
For the dough, prepare all ingredients into a smooth dough. Roll out on a little flour to a thickness of 3 mm and cut out round cookies (diameter 5 cm). For the filling, blanch (scald) almond kernels, peel and finely grind, whip egg whites and sugar to a stiff meringue mixture, fold in almond kernels. Divide the mixture evenly among the cookies, brush the edges with egg white and fold them over the filling from three sides. Brush with beaten egg yolk. Bake on a baking tray lined with baking parchment or greased in a heated oven at 200 °C for 20 minutes until golden brown.
For 65 pieces
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