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Fours pochés
Preparation info
- Makes
16-18
- Difficulty
Medium
- Ready in
55 min
Appears in
Published 1999
In French a ‘poche’ may refer to a piping bag, hence the name of these petits fours biscuits that are piped onto baking trays before being topped with either a cherry, almond or hazelnut.
Ingredients
Method
Preheat the oven to moderate . Line two baking trays with baking paper. Sift the ground almonds and sugar twice and place in a bowl with one or the egg whites, the apricot jam, vanilla and almond essence. Stir together and add just enough of t180°C (350°F/Gas 4)