Recipe | dessert

Almond paste mini-treat


By: Louise Svensson
Photo: Karin Nordström

4 pc portions


  • 15 g yeast
  • 1.25 dl semi-skimmed milk, lukewarm
  • 1 dl Vanilla
  • 0.5 dl granulated stevia
  • 0.5 tsp ground cinnamon
  • 1 ml measuring spoon salt
  • 2 dl flour whole-wheat flour
  • 2.5 dl flour
  • 25 g butter, room temperature

Almond paste

  • 2 tbsp almond butter
  • 0.5 dl almond flour
  • 2 msk 
  • 1 ml measuring spoon ground cardamom
  • 1 ml measuring spoon ground cinnamon

Vanilla cream


Crumble the yeast in a bowl. Add the milk and stir until the yeast dissolves.
Mix in pudding, granulated stevia, cardamom, salt, and about half of the butter.
Add pieces of butter and the rest of the flour. Work the dough thoroughly until springs back when pressed. Leave to rise under a baking cloth for about 30 minutes. Preheat the oven to 250°C.

Knead the dough lightly on a floured surface. Divide it into 15 pieces and make small, round, and smooth buns. Place them on oven trays lined with parchment paper. Leave to rise under a baking cloth for about 40 min.
Brush with whisked egg and bake in the middle of the oven for about 5–7 minutes. Leave the buns to cool on an oven rack under a baking cloth.
Mix the ingredients for the almond paste.

Whip the vanilla whisk and mix with the pudding.
Cut off a small lid on each bun. Fill the buns with the almond paste and “vanilla cream”.
Place the lid back on and sift over some icing sugar.

Nutri­tio­nal value per serving Energy Fat Carbohydrates Protein
Nutritional value per treat 185 kcal 6 g 25 g 8 g

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