This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Almonds pyramids
If you are already familiar with coconut pyramids, you might like to try these almonds flavoured pyramids.
The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.
The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.
57 K 4.1/5 (14 reviews)
35 min.
Easy
4.25 €
10 pieces
3 IngredientsLast modified on: January 13th 2021
For 10 pieces, you will need:
- 1
1 egg - 2
90 g caster sugar - 3
200 g ground almonds - Total weight: 340 grams
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 2 min.
Add 200 g ground almonds and mix again. This should give you a fairly thick paste.
Stage 3 - ⌛ 7 min.
Weigh out pieces of about 1 oz (30 g), roll into balls and arrange on a sheet of cooking parchment (or a silicon mat, as shown in the photo), laid on a baking sheet.
Stage 4
Pinch each ball between your fingers twice, at right angles, to give a pyramid shape.
Dip your fingers in cold water if the mixture begins to stick.
Dip your fingers in cold water if the mixture begins to stick.
Stage 5 - ⌛ 4 min.
Make all the pyramids like this.
Stage 6 - ⌛ 20 min.
Bake for about 20 minutes.
Stage 7
Leave to cool on a wire rack.
Remarks
Depending on the size of your egg, you might need to adjust the quantity of ground almonds.
Keeping: A few days in an air-tight jar or tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 130 RDI=9 % | 120 RDI=10 % | 1,720 RDI=60 % | 7,180 RDI: 60 % |
| Per 100 g | 10 RDI=4 % | 40 RDI=3 % | 30 RDI=4 % | 500 RDI=20 % | 2,110 RDI: 20 % |
| Per piece | 4 RDI=1 % | 10 RDI=1 % | 10 RDI=1 % | 170 RDI=6 % | 720 RDI: 6 % |
How much will it cost?
- For 10 pieces : 4.25 €
- Per piece : 0.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Ground almonds
Like these other recipes: Arlesian Biscuits, Nanou's apple and almond cake, Sweetcrust pastry (pâte sablée), Caramelized apple rice pudding, Moist chocolate cake, ... See them all 47
Caster sugar
Like these other recipes: Foie gras ballotine, You should not beat egg yolks at high speed to start with, Doughnuts, Lime meringue tart, Little lemon biscuits, ... See them all 375
Egg
Like these other recipes: French Family Cake, Crab Cakes, Chestnut and hazelnut biscuits, Oaty walnut cake , Mascarpone fondant with two lemons, ... See them all 250
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011301 K4.2 1 hour 4 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011245 K4.2 40 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019412 K4.5 4 hours 20 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017439 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.