Almond and Olive oil mini fingers

• 10cl milk
• 70g icing sugar
• 3 large eggs
• 1 pinch of salt
• 10cl olive oil
• 30g almond powder
• 100g of S55 plain flour
• ½ sachet of baking powder
• Few squash seeds or split almonds to decorate.

Warm the milk. At the same time, whisk the whole eggs for a long time (5 to 6 minutes) with the icing sugar and salt. The eggs will rise and become frothy.

Continue whisking, while blending in milk and olive oil.

=Finish off by folding in the sifted flour with the baking and almond powder. Whisk a little more for a smooth mixture.

Put into the mini finger moulds. Decorate with small seeds (squash, sunflowers, others) and bake in the oven for 10 to 13 minutes: the fingers should be slightly browned.

Remove from the mould and allow to cool before decorating with a little icing sugar.