Preparation
Ingredients
- Glaze 700g
- Weak flour 300g
- Egg white 150g
- Honey 20g
Preparation
Mix all the ingredients in a stand mixer fitted with the paddle attachment for a few minutes at low speed. Let rest for 10 minutes. With damp hands, form small spheres by wrapping a well-drained cherry with the dough and roll them in sliced almonds. Place on a baking tray and dust with powdered sugar. Let rest for at least one hour, then bake in a static oven at 200°C or in a ventilated oven at 180°C with the vent open for 7–9 minutes.
*For a richer recipe, replace the weak flour with almond flour.
