Pastry
100 g butter or margarine
75 g Dansukker Icing Sugar
1 egg
1 egg yolk
90 g wholemeal flour
Approx. 120 g plain flour

Filling
50 g butter or margarine
120 g Dansukker Icing Sugar
2 eggs
100 g chopped almonds
100 g raisins
100 g dried apricots, diced

Decoration
Dansukker Icing Sugar

To serve
Lightly whipped cream

An alternative to traditional almond shells.

Cream together the butter or margarine and icing sugar. Stir in the egg and saffron. Mix in the wholemeal flour, followed by the plain flour. Knead to make a smooth pastry. Refrigerate for 1 hour. Divide the pastry into 20 pieces and press into greased fluted individual tins. Place on a baking sheet and bake at the centre of the oven for about 10 minutes at 200°C.

Cream together the butter/margarine and icing sugar. Mix in the eggs one at a time. Add the almonds, raisins and apricots.

Spoon the filling into the pastry shells. Bake at the centre of the oven at 175°C for approx. 20 minutes. Allow the cakes to cool slightly, then gently remove them from the tins. Dust with icing sugar before serving. Serve with lightly whipped cream.