Creative dessert eggs with almonds and Biscuits Roses de Reims.

[Easter Recipe]

Creative dessert eggs with almonds and Biscuits Roses de Reims.

Ingredients for about thirty small eggs:

- 25g whole almonds

- 70g caster sugar (25g + 45g)

- 112g powdered Reims pink biscuits + 25g for rolling the eggs

- 45g almond powder

- 1.5 tablespoons of milk

- 60g of egg whites

Preparation:

Put the almonds and 25g caster sugar in a pan.

Caramelize the almonds then place them one by one on a sheet of parchment paper.

Meanwhile, prepare the Pink Biscuit dough:

Mix the Pink Biscuits powder, the almond powder and the remaining sugar (45g).

Add milk and egg whites and mix well until a paste forms.

Once the almonds have hardened, take a little pink paste and coat each almond, giving it the shape of an egg.

Then roll the egg in the Pink Biscuits powder and place on a plate.