Ciruelas Rellenas de Almendra
Almonds were used in most of the convents, and these prunes filled with an almond candy similar to marzipan capture the love the nuns had for this ingredient. You can always buy almond flour, but I find that the flavor of the nut really comes through when you make it at home, and the honey adds a delightful sweetness. You can fill dried figs, dried apricots, or dates instead.
Recipe information
Yield
makes about 2 dozen
Ingredients
Almond flour
Preparation
Step 1
TO MAKE THE ALMOND FLOUR, put the almonds in a small pot and cover with cold water. Bring to a boil over medium heat. Turn off the heat and let sit for 2 minutes. Drain and reserve until cool enough to handle. Remove the skins by pressing the almonds lightly (they should come off easily) and discard the skins. Dry any excess moisture with a paper towel and finely grind in a food processor or coffee grinder.
Step 2
Combine the 1/2 cup sugar, 2 tablespoons of the honey, and the water in a pot and bring to a boil over medium heat. Add the ground almonds and stir continuously until starting to thicken. Stir in the vanilla and let cool. You can leave it like this or transfer to a food processor to get a smoother paste. Add the egg white and mix well. Add the remaining 2 tablespoons sugar and stir (this will give a slightly grainy and crunchy texture)
Step 3
Slit open the prunes on one side and stuff them with a bit of the almond paste (slightly dampen your hands if it’s too sticky and to smooth it). Heat the remaining 2 tablespoons honey in a small pan and brush over the tops of the prunes.
