Amarettini muffins
- 125 g Amarettini biscuits
- 125
g very soft butter - 125 g Sugar
- 3 eggs (size M)
- 100 g flour
- 1 1/2 TL Baking powder
- 2 EL Almond Liqueur
- 4 EL Orange juice
- 100 g Mascarpone
- 1 EL Lemon-Curd
- 12 Paper baking cases
45 minutes
light
- 1.
- Approx. Finely grind 100 g Amarettini in a universal food processor. Beat the butter and sugar until creamy white. Stir in eggs one at a time. Mix the flour and baking powder. Sift the flour mixture over the butter and egg mixture, stir in with the ground amarettini, liqueur and orange juice. Line a muffin tin (12 hollows) with paper baking cases. Spread the mass in it. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 15-20 minutes. Remove the muffins and let them cool down. Mix the mascarpone and lemon curd with a whisk until smooth. Roughly crumble the remaining amarettini. Dip muffins upside down in the mascarpone cream, sprinkle with crumbled amarettini
- 2.
- Wait 45 minutes
1 piece approx:
- 260 kcal
- 1090 kJ
- 4 g protein
- 15 g fat
- 27 g carbohydrates
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