Gloverly Cupcakes

I saw this recipe in Olives Christmas magazine last year and thought it looked really good, a bit like a soft amaretti biscuit with clementine added. They sounded perfect to have with coffee or to add to a box of mixed baked goodies for Christmas presents. Click here to read more.

Here is the recipe:

Peel of 1 untaxed clementine

250g ground almonds

200g caster sugar

60g egg whites (about 2 eggs)

1 tsp natural almond extract

2 tsp runny honey

40g icing sugar for coating, plus extra for dusting

1. Chop the clementine peel very finely and put it into the food processor with the ground almonds, sugar and 1/8 tsp salt. Blitz for a few seconds till just combined. Add the egg whites, almond extract and honey, blitz again until the mixture forms a stiff paste.

2. Turn out the paste onto a clean dry work surface Pat it down with the palm of your hand then, using a straight edge scraper lift one side and fold it over. Repeat the patting and folding a few times until the mixture looks smooth. Wrap the dough and chill in the fridge for at least 1 hour.

3. When ready to shape, heat the oven to 180C/160C fan/gas 4. Line to trays with baking paper or silicone mats.

4. Dust the work surface generously with icing sugar and have more icing sugar ready on a plate. Take the dough out of the fridge and roll it over the sugared work surface to shape it into a large 3cm thick sausage. Chop it into 28 equal sized lumps – about 20g each.

5. Roll each lump of dough between the palms of your hands to shape into a little ball, then drop it into the icing sugar on the plate. Roll each ball of dough several times in the icing sugar until it looks stark white.

6. Divided between the baking sheets and if you like, when placing them gently pinch each ball with your thumb, index and middle fingers to give the characteristic scalloped shape. I didn’t do this with mine, I left them round.

7. Bake one tray at a time for 12-14 minutes or until a few golden cracks appear on their sugared surfaces. Let them cool completely before taking them off the baking paper and serve at room temperature. They will keep for up to two weeks in an airtight container.

They were very easy to make and absolutely delicious with a coffee! Definitely a recipe I will be making again at some point.