25 minutes

Cornmeal, 3 Oz
Ground almonds, 5 Oz
Sugar, 3 Oz
Extra virgin olive oil, 4 Tbsp
Eggs, 2
Vanilla essence, 1 tbsp
Guten free baking Powder, 2 tsp
Yogurt, 2 tbsp
Powdered sugar, to sprinkle
Raspberries, a few

For the yogurt icing:

Powdered (icing) sugar, 2 Oz
Greek yogurt, 8 Oz
Vanilla essence, 1 tbsp


In a bowl mix the eggs, the oil and the sugar.
Then add the ground almonds, cornmeal, 1 tsp of vanilla essence, baking powder and 2 tbsp of yogurt and give it a stir. The mixture needs to be runny but not too liquid. If it feels too dry add more yogurt. Put the mixture in pastries cases.
Cook you pastries in a pre-heated oven at 350F for about 18-20 minutes, until the top looks golden brown.
Once cooked you can decorate them as you prefer. I have made some of them just with jam and some with jam, raspberries and yogurt frosting. When your pastries have cooled down, make a hole in the middle using a knife. Then put some jam inside each hole and sprinkle with powdered sugar.
Make the frosting by beating the yogurt with the powdered sugar. Then add 1 tsp of vanilla essence and mix well. Place in the fridge to set for about 30 minutes.
Put some jam in each pastries’s hole, then spread the frosting and finish off with a raspberry in every hole. Sprinkle with powdered sugar.

Thanks to: My Little Italian Kitchen